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May cake

updated

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Ingredients for 1 servings:

  • 1 cake base (sponge cake), store-bought or homemade
  • 500 g quark
  • 2 cups of cream (200 g each)
  • 6 tbsp sugar
  • 1 pack of jelly (woodruff), for cooking

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Whip the cream until stiff and gently mix with the quark. Prepare the jelly using 6 tablespoons of sugar and half the amount of water instead of the package instructions—reserve 3/4 cup of this. Once cooled, mix the remaining jelly with the cream and quark. Place a cake ring around the sponge cake and fill it with the quark mixture. Refrigerate the cake overnight. The next day, warm the reserved jelly, pour it over the cake, and then let it cool.

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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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