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Quark cake with walnut foam

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Ingredients for 1 servings:

  • 150 g flour
  • 90 g butter
  • 60 g sugar
  • 1 egg(s)
  • 3 egg yolks
  • 250 g quark (curd) 20%
  • 60 g sugar
  • 1 tbsp vanilla sugar
  • ½ pkt. pudding powder (vanilla), some Amaretto liqueur
  • 3 egg whites
  • 50 g sugar
  • 80 g walnuts, finely grated, slightly toasted and well cooled

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Make a shortcrust pastry and place it in a greased springform pan. Bake for about 15 minutes at 200 degrees Celsius until light brown. Meanwhile, for the filling, beat the egg yolks with the sugar and quark until frothy. Add the custard powder and spread it over the pre-baked shortcrust pastry base. Beat the egg whites until stiff peaks form, gradually adding the sugar. Fold in the ground walnuts and spread them over the quark filling. Bake for about 25 minutes at 175 degrees Celsius. The walnut foam should be light brown.

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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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