Bottom-less Curd Cake

5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour
Rest Time 1 hour
Total Time 2 hours 20 minutes
Course Dinner
Cuisine European
Servings 8 people
Calories 78 kcal


  • 200 g Butter
  • 250 g Sugar
  • 1 packet Vanilla sugar
  • 6 piece Eggs
  • 1 kg Quark
  • 100 g Soft wheat semolina
  • 2 teaspoon Baking powder
  • 1 pinch Salt


  • Preheat the oven to 170 ° C O / U heat. Line the springform pan with baking paper and grease. Separate the eggs. Beat the egg white with 1 pinch of salt until stiff and put in a cool place.
  • Beat the butter, sugar and vanilla sugar until creamy. Gradually add the egg yolks one by one and stir in. Then add the quark and stir everything into a creamy mixture.
  • Mix the semolina with baking powder and stir into the quark. Then carefully lift the egg whites and the curd mixture. Put the finished quark dough in the springform pan and smooth it out. Then bake in the preheated oven for about 60 minutes. Depending on the desired tan, you can cover the cake with aluminum foil shortly before the end of the baking time so that it does not get too dark. Then switch off the oven and let the cake cool down with the oven door half open.
  • Remove the cooled quark cake from the mold and place on a cake plate.


Serving: 100gCalories: 78kcalCarbohydrates: 4.8gProtein: 13.1gFat: 0.2g
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Written by John Myers

Professional Chef with 25 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.

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