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Quark Cake La Renate

5 from 2 votes
Prep Time 40 mins
Cook Time 1 hr 40 mins
Rest Time 50 mins
Total Time 3 hrs 10 mins
Course Dinner
Cuisine European
Servings 10 people

Ingredients
 

For the dough we need

  • 250 g Sifted flour type 405
  • 50 g Corn starch
  • 2 leveled teaspoon Baking powder
  • 1 ESsl. Vanilla sugar
  • 1 pr. Salt
  • 1 whole Egg
  • 100 gr, Sugar
  • 150 g Butter wax soft
  • Flour and butter for the baking pan (springform pan)

For the curd we need

  • 1 Kg Quark fat level
  • 4 whole Eggs
  • 150 g Sugar
  • 1 Tablespoon Vanilla sugar
  • 2 Pck. Sifted vanilla custard powder
  • 0,125 liter Eggnog scarce

Instructions
 

Preparations

  • Preheat the oven to 160 °: dust the springform pan with butter and flour. Prepare the ingredients:
  • The dough: Mix the butter with the sugar until it becomes frothy. Then work in the eggs one by one, then stir in the mixture of flour and cornstarch. I added a little egg liqueur so that the dough became a little smoother. Put in the baking pan, the dough should stick, put some milk or eggnog in a cup, moisten the spoon with it and then smooth it out with the. Pull the edge up a little.

The quack filling

  • Stir the butter and sugar until foamy, then add the quark in portions, don't forget the lemon zest. I like to add the eggs one by one, so they spread out better. Stir in the pudding powder for a seven. Let the eggnog flow in slowly. Now pour the mixture into the mold, put it in the oven and let it bake slowly. If the quark gets some color on top, cover with aluminum foil.
  • Yes, when the cake has cooled down a bit, spread the fruit of your choice in the middle, make the icing according to the instructions, spread over it. If you like, unfortunately I didn't have enough cream to go with it. Finished . You can also bake this cake with apples then you should leave some batter over and cover the apples.
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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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