John Myers
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Baking: Fruity Mini Quark Cake Brasil
The perfect baking: fruity mini quark cake brasil recipe with a picture and simple step-by-step instructions.
* for the dough
- 40 g Butter
- 30 g Sugar
- 1 tsp Vanilla sugar
- 0,5 tsp Grated lemon peel
- 1 Egg
- 60 g Flour
- 1 tsp Baking powder
- 15 g Pistachios
* for covering
- 0,5 piece Fresh mango
- 75 ml Water
- 100 g Sugar
- 1 packet Bourbon vanilla sugar
- 150 g Fresh strawberries
- 1 tbsp Sugar
- 1 packet Herbal gelling agent
- 250 g Quark lean
- 1 Kiwi fresh
- Finely chop or grind the pistachios.
- Beat the butter, sugar, vanilla sugar and lemon zest until frothy, then fold in the egg. Add flour, baking powder and pistachios and stir in.
- Put the dough in a greased 18cm springform pan and bake in the oven preheated to 175 ° C for about 15-18 minutes.
- After cooling down briefly, take it out of the mold and let it cool down completely.
- Peel the mango, remove the core and cut into pieces. Put in a saucepan with water, sugar and vanilla sugar. Bring to the boil and simmer gently for about 30 minutes. Then cool a little and then puree.
- Wash the strawberries, remove the greens, cut them into small pieces and puree them too.
- Stir 1 teaspoon of the gelling agent into the strawberry puree, the rest into the mango puree.
- Bring the mango puree to the boil again and cook for 2-2.5 minutes. Likewise the strawberry puree.
- Stir the cooled mango puree (does not have to be cold) into the quark.
- Place a cake ring around the cake base and spread about 1/2 – 2/3 of the quark mixture on top. Place in the refrigerator for about 30 minutes.
- Now spread the strawberry puree on top. Put back in the fridge (about 10-15 minutes).
- Spread the rest of the quark mixture on top. Place in the refrigerator until completely set (at least 2 hours).
- Peel the kiwi, cut into thin slices and cut them in half. Put on the quark mixture.
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