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Small Forms: Quark Cake with Raspberries

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Small Forms: Quark Cake with Raspberries

The perfect small forms: quark cake with raspberries recipe with a picture and simple step-by-step instructions.

For the dough

  • 120 g Flour
  • 20 g Sugar
  • 1 Egg
  • 75 g Butter

For the curd mass

  • 400 g Quark lean
  • 150 g Sour cream
  • 50 g Soft butter
  • 2 Eggs
  • 50 g Sugar
  • 1 Pä Vanilla flavored cooking pudding powder

aside from that

  • 100 g Frozen raspberries
  • 1 tbsp Flour
  1. Knead the ingredients for the dough, shape into a ball and wrap it in foil and let it rest for 1 hour in the refrigerator.
  2. In the meantime, bring half of the raspberries to the boil with 2 tablespoons of water and simmer gently for 3 minutes. Cooling down. For the quark mixture, mix together the butter, sugar, egg yolks, quark and sour cream and the pudding powder and stir to a smooth mixture.
  3. Beat the egg whites with a pinch of salt until stiff and fold into the quark mixture.
  4. Grease an 18-inch springform pan and insert the dough – rolled out accordingly – and press firmly, pulling up the edges. Roll the remaining raspberries in flour and spread them on the base. Fill in the quark mass.
  5. Put the cooked raspberries in 3 blobs on the mass and spread them with a spoon handle. Bake in a preheated oven at 160 degrees for about 60 minutes.
Dinner
European
small forms: quark cake with raspberries

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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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