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Woodruff quark cake

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Ingredients for 12 servings:

  • 2 cups of quark (low-fat quark or cream quark)
  • 2 cups of sweet cream
  • 1 packet of vanilla sugar
  • 3 packs of jelly, woodruff
  • 200 g sugar
  • 1 cake base, Viennese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Combine the 2 cups of quark with 200g of sugar in a mixer, add the vanilla sugar. Dissolve 2 packets of woodruff jelly and heat. Do not boil; let cool slightly, then stir the woodruff jelly into the quark cream. Whip the sweet cream until stiff peaks form and then fold it into the cream. Place the mixture on the cake base, around which a cake ring should be placed (otherwise the still-solid cream will run). Once it’s somewhat firm, add another packet of woodruff jelly to the mixture. This must, of course, first be dissolved, warmed, and then cooled slightly. The cream can also be served as a dessert. It tastes fresh and delicious. Enjoy!

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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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