Bundt Cake with Almonds and Quark

5 from 4 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 10 people
Calories 454 kcal


  • 200 g Butter
  • 200 g White sugar
  • 200 g Flour
  • 1 packet Baking powder
  • 1 packet Vanilla sugar
  • 5 Free range eggs
  • 100 g Ground almonds
  • 100 g Chopped almonds
  • 100 g Chocolate shavings dark
  • 250 g Quark 40%
  • 100 ml Milk
  • 1 pinch Salt
  • 100 g Dark couverture chocolate


  • Separate the eggs and set the egg whites aside. Put the softened butter, sugar and vanilla sugar in a bowl and beat until frothy. Add the egg yolks and stir in. Mix the flour with the baking powder, sieve over the mixture and stir in.
  • Add the chopped and ground almonds and stir in. Fold in the chocolate flakes. Stir in the quark and milk. Beat the egg white with the pinch of salt until stiff and fold in carefully. Pour the dough into a prepared Gugelhupf dish and smooth it out.
  • Place the cake in the (fan-assisted) oven preheated to 180 degrees and bake for approx. 60 - 70 minutes. When the baking time is over, take it out of the oven, let it cool down in the tin for 15 minutes, turn it out onto a cake rack and let it cool down. Melt the dark chocolate couverture over a water bath and spread over the cooled cake.


Serving: 100gCalories: 454kcalCarbohydrates: 43.1gProtein: 8.2gFat: 27.8g
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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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