John Myers
Raspberry Zebra Cake with Cottage Cheese
The perfect raspberry zebra cake with cottage cheese recipe with a picture and simple step-by-step instructions.
- For the dough:
- 300 g Flour
- 1 tsp Baking powder
- 100 g Sugar
- 1 Egg
- 125 g Cold butter
- 3 tbsp Water
- Quark mass:
- 750 g Lowfat quark
- 250 g Sugar
- 125 g Soft butter
- 5 Eggs
- 200 g Raspberries frozen and mashed
- Preheat the oven to 180 degrees (fan oven 160 degrees) and grease a 28-30 mm baking pan.
- Knead the flour with baking powder, sugar, egg, water and the cold butter to make a shortcrust pastry.
- Pour the dough into the greased baking pan and spread out.
- For the quark mixture, stir the warm butter with sugar until creamy. Gradually add the eggs and mix well. Add the quark and mix everything until smooth.
- Thaw raspberries, put in a blender or puree with a hand blender. Now put 1/3 of the quark mixture in another bowl and mix with the raspberry puree.
- Now alternately place 4 tablespoons of the white quark cream and 3 tablespoons of the raspberry quark in the center of the dough, so that the so-called zebra pattern is created.
- Bake the cake for 50-60 minutes.
- As soon as it is ready, let the cake cool in the tin, only then remove the ring from the baking tin and carefully place the cake on a wire rack or serving plate.
- Let rest in the fridge for a while before serving.
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