Egg Quark Cake (almost Soufflè)

Preface

1. It is a totally light and velvety cake that is quick to make. He is very versatile – like a Camelion 🙂 the color changes. You can make this cake – sometimes with fruit, sauce or nuts etc.pp. but always make delicious – because the base is just super fine!

preparation

1. Beat the butter with the powdered sugar, vanilla sugar and salt until frothy. Now add the zest of the lime. Fill this mass into specially selected shapes (round … square … a large one) Let this mass “harden” for 5 minutes in the oven preheated to 120 degrees in a hot water bath.
2. Meanwhile, put the quark and yoghurt, egg yolks and cream in a bowl and stir roughly once. Finally add the pudding powder and baking soda and baking powder (replaces the flour for binding) and mix everything quickly with a whisk.
3. Now whip the egg whites without sugar but with a pinch of salt until they are fluffy and mix it into the curd mixture. Spread the quark mixture on the prepared molds or tins (as a large cake). Be careful not to pour it too full, as the mixture would overflow during baking. I recommend a maximum of 2/3 full.

baking

1. Warm up the oven to 180 degrees. Now bake the pancake cake for about 20-25 minutes. The baking time is quite different (depending on the shape). The 16 forms only take 15-17 minutes. As soon as the cake is taken out of the oven, remove it from the mold.
2. I place it on ice-cold plates – that’s fine with the bottom – it is super cut-resistant and nothing travels or collapses. To serve, dust with powdered sugar and garnish with chocolate syrup if you like. I hope you enjoy baking

Sweet greetings from “Grandma Spoon” aka Biggi ♥