John Myers
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Peach Quark Bundt Cake
The perfect peach quark bundt cake recipe with a picture and simple step-by-step instructions.
dough
- 2 tbsp Ground hazelnuts
- 4 Eggs
- 250 g Butter
- 250 g Sugar
- 500 g Lowfat quark
- 375 g Flour
- 1 packet Baking powder
molding
- 100 g Powdered sugar
- 5 tbsp Peach juice
- Drain the peaches, collecting the juice from the peaches. Cut the peaches into small pieces.
- Preheat the oven to 175 degrees
- Stir butter and sugar until foamy, stir in eggs and quark, mix flour with baking powder and add twice to the egg-butter-quark mixture. Put the peaches dusted with the ground hazelnuts under.
- Place in a greased tin sprinkled with hazelnuts and bake for about 45 minutes, then cover the top and bake for another 45 minutes.
- Make a topping of powdered sugar and peach juice and pour onto the cake,
- I still have to work a bit on the recipe, the result did not really convince me I will try it with dry fruits and less quark, if you can think of something, I would be grateful for any advice.
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