Preserved Quark – Lemon Cake

Ingredients for 3 servings:

• 200 g butter, soft
• 1 packet of vanilla sugar
• 2 packs of flavoring (Citro – Back)
• 1 pinch of salt
• 200 g sugar
• 4 eggs
• 200 g quark (low-fat quark)
• 400 g flour
• 1 packet of baking powder
• 90 ml water
• 10 ml lemon juice
• Butter for the mold
• breadcrumbs

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Grease the jars and sprinkle with breadcrumbs. Make sure the rims stay clean and grease-free. Place the rubber rings in cold water. Preheat the oven to 175°C (350°F), fan oven to 160°C (320°F). Beat the butter with a whisk until fluffy and slowly stir in the sugar mixed with Citro-Back, salt, and vanilla sugar. Beat in the eggs one at a time, stirring until light and fluffy (they should be nice and fluffy). Then stir in the quark. Slowly stir in the flour and baking powder, then the water and lemon juice. Pour the batter into the jars (only halfway full) and place on the lowest oven rack. Bake for 45-50 minutes. When the cakes are done, remove the jars, immediately place the wet rubber rings on the lids, and immediately secure them with three or four clips on the hot cakes. Once cooled, remove the clips and check that the jars are tightly closed. The cakes will keep for up to six months. Makes 3 x 750ml jars.