in Recipes

Pudding quark cakes

updated

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Ingredients for 24 servings:

  • 4 eggs
  • 200 g sugar
  • 1 tbsp vanilla sugar
  • 100 g butter, soft
  • 250 g low-fat curd cheese
  • 200 g flour
  • 5 tbsp milk
  • 1 pack of vanilla pudding powder or chocolate pudding powder
  • 1 packet of baking powder

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Preheat the oven to 180°C (top/bottom heat) and place the mini Bundt cake cases into the muffin tin. Separate the eggs and beat the egg whites until stiff peaks form. Whisk the egg yolks with the sugar and vanilla sugar until frothy. Now add the remaining ingredients (except the beaten egg whites) and mix until smooth. Using a spatula, fold the beaten egg whites into the batter in two portions. Using a piping bag, pipe the batter into the cases and bake on the middle rack for 20 minutes. Don’t forget to do the toothpick test. Remove the finished cakes from the tin and let them cool on a wire rack.

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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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