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Zebra Quark Cake with Magical Raspberry Note!

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Zebra Quark Cake with Magical Raspberry Note!

The perfect zebra quark cake with magical raspberry note! recipe with a picture and simple step-by-step instructions.

Shortcrust :

  • 250 g Sifted flour
  • 1 teaspoon Baking powder
  • 65 g Sugar
  • 1 Pc. Egg yolk
  • 2 tablespoon Milk
  • 100 g Butter

Creamy quark :

  • 1 kg Quark lean
  • 1 cups Sour cream
  • 1 cups Liquid cream
  • 2 packet Bourbon vanilla sugar
  • 2 tablespoon Lemon juice
  • 1 teaspoon Coarse salt
  • 1 packet Custard powder

hit stiff:

  • 4 Pc. Protein
  • 1 pinch Salt

stir into half the cream! ! !

  • 1 packet Drink Fix raspberry

Grease the shape:

  • 1 Pc. Butter

Shop ! !

  1. from the company KRÜGER Trink Fix fruit mixer, raspberry This is a powder, you can also find it from other companies. B. at EDEKA

Shortcrust :

  1. Quickly knead all ingredients into a shortcrust pastry. Let rest briefly.

Cake shape!

  1. Butter the cake tin. Roll out the dough or press it flat, pulling up one edge.

Creamy quark :

  1. Mix all ingredients (except egg white, salt) together. Divide the batter into 2 bowls.

Light cream:

  1. fold in half the egg whites. Place a ladle full of batter in the center.

Raspberry cream :

  1. Stir in the powder. Now fold in half the egg whites. Put 1 ladle full on the light cream, then repeat over and over.
  2. When the cream is filled in, pull a skewer through from the middle as you cut a cake.

To bake :

  1. Bake at 165 ° C for approx. 30 minutes, then take out of the oven and let sit a little. Bake for another 30 minutes at the same heat for 15 minutes. I put on aluminum for the last 10 minutes.
  2. Let cool in the pan. Min. 60 min.

How do you come up with such an idea! !

  1. Yes, I wanted a fruity note. Didn’t have raspberries to puree at home so the powder will serve. You already know that from my dessert.
Dinner
European
zebra quark cake with magical raspberry note!

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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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