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Eggnog – Quark Cake

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Ingredients for 1 servings:

  • 100 ml egg liqueur
  • 1 vanilla pod(s)
  • 250 g low-fat curd cheese
  • ½ lemon(s), the juice
  • 6 sheets of gelatin
  • 500 g cream
  • 2 egg whites
  • 100 g sugar
  • 1 cake base

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Split the vanilla pod lengthwise and scrape out the seeds. Combine the vanilla seeds, quark, egg liqueur, and lemon juice. Soak the gelatin in cold water and squeeze out the excess water. Separately, whip the cream and egg whites with 50g of sugar each until stiff peaks form. Heat 2 tablespoons of the quark and egg liqueur mixture in a small saucepan, dissolve the gelatin, and then stir it into the remaining mixture. Then fold in the cream and egg whites one after the other. Place the cake base in a springform pan and pour in the quark mixture. Chill in the refrigerator for about 2 hours.

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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.

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