John Myers
Contents
show
Fresh Yoghurt Quark Cake
The perfect fresh yoghurt quark cake recipe with a picture and simple step-by-step instructions.
dough
- 4 piece Eggs
- 2 piece Protein
- 1 pinch Salt
- 50 g Flour
- 1 packet Vanilla sugar
- 50 g Food starch
- 1 tsp Baking powder
- 150 g Sugar
filling
- 300 g Fresh strawberries
- 3 packet Cream stiffener
- 200 g Cream
- 500 g Lowfat quark
- 4 tbsp Sugar
- 2 tbsp Strawberry Jam
decor
- 50 g Grated chocolate
- 8 piece Yogurtette
- 9 piece Fresh strawberries
Cake base
- Separate eggs. Beat all the egg whites with 4 tbsp cold water until stiff. Preheat the oven to 200 ° C. Put the egg yolks in a mixing bowl, gradually add the remaining ingredients for the dough to the egg yolks, starting with the sugar. Slowly pull the egg whites into the egg yolk mixture. Prepare a 26-inch cake tin with baking paper and slowly fill in the dough and smooth it out. Then in the oven for 15 minutes.
Curd mass
- Beat the cream with a packet of cream stiffener until stiff. Mix the quark with the cream, sugar, cream stiffener and jam until you get a fairly homogeneous mixture. In the case of jam with pieces of fruit, it is not possible to achieve complete homogeneity and it does not have to be.
Filling the cake
- The cake base should be cold, it is cut once. About 2/3 of the quark mass is distributed over the lower half. Then the strawberries are cut in halves or quarters and pressed into the curd mixture. Place the top base and distribute the rest of the quark mass on all sides.
Decorate
- Halve the strawberries and place them evenly on the cake. Cut the yoghurt diagonally into pieces and decorate with them in a circle. Shaved chocolate looks very good on the edge as a decoration. Press these carefully and with a little skill. Without the curd mass on the side, this chocolate will not hold.
Facebook Comments