Nut Cake

5 from 3 votes
Prep Time 35 mins
Cook Time 35 mins
Rest Time 1 hr 30 mins
Total Time 2 hrs 40 mins
Course Dinner
Cuisine European
Servings 8 people
Calories 351 kcal


Yeast dough

  • 400 g Flour
  • 25 g Yeast fresh
  • 2 tablespoon Sugar
  • 200 ml Milk lukewarm
  • 80 g Butter
  • 1 Egg

Creamy quark

  • 500 g Low fat quark
  • 0,125 liter Cream
  • 1 Egg
  • 2 tablespoon Food starch
  • 3 tablespoon Sugar
  • 250 g Chopped hazelnuts

Sour cream

  • 500 g Sour cream
  • 2 Eggs
  • 2 teaspoon Food starch
  • 100 g Sugar


  • Dissolve the yeast with the sugar in the lukewarm milk. Put the flour in a bowl and make a well in the middle. Pour the dissolved yeast milk into the well, stir a little and let rise in a warm place for 20 minutes.
  • Then add the butter and egg and knead everything into a smooth dough. Cover and let rise again in a warm place for 30-60 minutes until the dough has visibly enlarged.
  • For the cream, mix the quark, cream, egg, cornstarch and sugar and add the hazelnuts, fold in.
  • Preheat the oven to 180 ° C O / U heat. Grease the baking sheet.
  • Place the dough on the greased baking sheet, roll it out or spread it out with your hands and pull up a little at the edge. Then put the quark mixture on top and smooth it out.
  • For the topping, stir together the sour cream, eggs, cornstarch and sugar. Pour on the quark cream, distribute and smooth out. Bake the cake in the preheated oven for about 35 minutes. Let cool down completely and cut into pieces.


Serving: 100gCalories: 351kcalCarbohydrates: 58.4gProtein: 1.1gFat: 12.4g
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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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