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Moist raisin cake

updated

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Ingredients for 1 servings:

  • 4 eggs
  • 1 kg quark, 0.5%
  • 200 g cane sugar, possibly more
  • 130 g margarine, unhydrogenated
  • 250 g raisins, possibly pickled
  • 500 g corn, ground
  • 1 bag of baking powder
  • 1 tsp vanilla powder
  • 375 ml milk
  • chocolate sprinkles

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free

Combine the dry ingredients. Mix the egg, quark, and margarine thoroughly. Then add the dry ingredients and the milk, a little at a time. It should drip from the whisk or spoon. Pour into a 26 cm ring mold lined with baking paper, smooth the surface, and sprinkle with chocolate sprinkles. Bake in a cold oven at approximately 130-140°C (convection oven) for approximately 70-90 minutes. Check the dough for a pinch of salt. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cheese and fruit cake

Moist raisin cake