Quark Cake Recipes

Quark Cake Recipes – Here is an absolute classic of all classic German cakes – with Austrian roots indeed 😉 I’m sure a cake like this Quark Cream Cake with Mandarin Oranges can be found in any bakery in Germany – maybe not always. With mandarin oranges, but the quark cream cake is basically standard in the bakeries here. Some like it, others hate it. However, for decades it was an indispensable part of the afternoon coffee time with grandma, grandpa and great-grandma Erna 😉

That being said… I wasn’t a huge fan of these cakes when I was a kid. In my youth, we always had our traditional Sunday afternoon coffee time aka. “Koffie und Kuchen” – my mother sometimes baked a cake for it but more often we went to a famous bakery in a nearby village to buy some pieces of cake. I usually get plain cheesecake or black forest cake – I like both. On the other hand, my mom would often get one of these quark cream cakes – most of the time without any fruit or berries inside. I don’t know if she did it because she liked those cakes so much or to make sure she didn’t even eat half of the cake… I was very demanding as a kid ;P

Quark Cake Recipes

Quark Cake Recipes

Whatever You still haven’t caught my eye with a plain quark cream cake, but that changes quickly if you add berries or fruit. It took me a while to like those cakes, but today I really appreciate this slice of cake here on a summer day. However, only a small one, because most bakeries add a lot of sugar to the cake. My recipe here is also not sugar-free, but you can easily make this cake with less sugar or sugar substitutes if you prefer. That’s what I usually do. The cake base and filling can be made with sugar substitutes – just don’t replace the confectioners’ sugar above. Powdered erythritol, for example, feels weird if you get it directly on your tongue. This is why I never use it to dust the cake and never make a glaze that goes on top of the cake. It’s just weird. Using it for cake batter or filling on the other hand is definitely fine.

Savory Herb Quark Cake Recipe

Well… a classic quark cream cake usually consists of two layers of cake with a heavy filling in between. In theory, you could just use a cake with a thick layer of quark cream as a base and decorate that cake with whipped cream or something else. But it’s basically a simple no-bake cheese 😉 anyway. If you don’t like mandarin oranges – try raspberries, cherries or other fruits instead. Everyone should do well with this cake here.

1. Preheat oven to 350°F (180°C). Line a 10-inch (26cm) springform tin with baking parchment and set aside. Remove the curd (quark) from the fridge and allow it to come to room temperature when the sponge is baked or cooled.

2. In a large bowl, whisk the eggs until slightly foamy. Gradually add the sugar while beating on high speed until the mixture looks light and fluffy (don’t overbeat the eggs or the cake will crumble when baked). Add the vanilla extract and mix. Mix the flour, cornstarch and baking powder. Sift a small portion over the egg mixture and fold very gently. Repeat the process several times until all of the flour mix is ​​incorporated. Pour the batter into the prepared tin, give it a short shake to release air bubbles and bake for about 18-20 minutes. The sponge should rise nicely with a golden brown color. Remove from the oven, loosen the sponge from the edge of the springform tin with a knife and cool completely.

3. For the filling, soak the gelatine leaves in a bowl of cold water for about 5-8 minutes. Whip (cold) heavy cream until stiff peaks form and set aside. Add quark and confectioners’ sugar to a large bowl. Add the lemon zest and juice, orange zest and limoncello (optional) to the bowl and mix. Drain some of the water and squeeze the gelatin to combine in a small saucepan. Heat gently until the gelatin is completely dissolved. Gradually add some of the curd mixture and mix. Remove from the heat and stir in some more of the yogurt mixture, then transfer to a large bowl and mix until well combined – if the temperature differences are too great, gelatin may form. Gently fold in the whipped cream in 2-3 batches. Pour the mandarin orange slices through a sieve and strain well.

German Apple Cake With Quark

4. Remove the top if the sponge cake is domed or sunken so you get a straight surface, then cut in half crosswise. Place one of the cakes on a serving plate and tightly place the cake ring around it. Add 1/3 of the curd mixture on top and spread evenly. Place half of the mandarin orange slices over the filling and top with another 1/3 of the cream. Repeat this step with the remaining mandarin orange slices and finish with the last 1/3 of the filling. Smooth the top and place the second cake layer on top inside the cake ring. Refrigerate the cake for at least 4 hours (or overnight). Before serving, use a sharp knife to cut the top sponge cake into 12 pieces – try not to cut into the filling. The cuts are only there to prevent the filling from shrinking too much when you try to cut into the cake later. Carefully remove the cake from the ring, dust with confectioners’ sugar, and serve.

1. Den Offen auf 180°C (350°F) Vorheigen. Ain 26 cm (10 in) springform mit backpaper Auslegen und Zur Seet Stellen. Den quark aus dem khalsrank holen und auf etwa zimmertemperatur kommen lassen, wahrend der biskut backt bzw. Abkühlt.

2. Die ear in ein gros schussel Geben und Aufschlagen. Sobald die masse lecht schaumig ist, den Zucker Langsum einreiseln Lassen und auf Hoechster Stoof zu einer Helen und Dickflussigen masse aufschlagen (Nicht überschlagen, sonster fkult spielt spiels). Den vanille extract dzugeben und unterruhren. Mehl, Starke und Backpulver Mischen, Dan in Kleinen Portionen auf die Eimasse Sieben und Vorsichtig unterheben. Vorgang Mehrmals Wiederhollen, Bis Alles Verarbeitet Ist. Den Teig in die Vorbereitet Form Fullen, Einmal Kurz an der Form Rutteln, Dammit Luftblasen Afsteigen Konnen und Dan for atwa 18-20 Minuten Backen. Der biskut solte schön aufgegangen sein und ein goldbrunn farbe bekommen haben. Aus dem ofen Hollen, den Biscuit mit Einem Messer vom rand der Form Losen und Komplet Abkuhlen Losen.

Quark Cake Recipes

3. For die quark-cream die gelatin blotter in Einer Schussel with Caltem Wasser for about 5-8 minutes Einweichen Lassen. Die Calte Sahne Steph Schlagen und Zur Seit Stellen. Quark and Puderzucker in Ein Gros Schessel Geben. Die Zitronenschale Abrieben, Die Zitron Aspressen, Die Halbe Orangenschale Abrieben und Alles Zusammen mit dem Limoncello (optional) in Die Grosse Schüssel zum Quark Dazugeben und Gut Verruhren. Die Gelatin Aspressen und in einen Kleinen Topf Geben, Vorsichtig Erwarmen, bis sich Die Gelatin Komplet Aufgelost Topi. Nacht und nach Etwas von Quarkmasse Dazugeben und Alles gut Verruhren. Wom herd zeihen und noch etwas quarkmasse unterruhren, dammit sich die temperatureur noch etwas mehr anglichen Kann. Dies mischung dan in die gros schussel mit der quarkmasse dazugeben und gut unterruhren – wen die temperaturunterscheid zu gros sind, kan die gelatin klumpen. Die Steif Geschlagen Sahne in 2-3 Portionen Vorsichtig Unterheben. Die Mandarin-Orangen in Ein Seeb Schutten und Gut Abtropfen Lassen.

Pineapple Quark Cake (ananastorte)

4. Die Oberflache des Biscuits ggf. begradigen und dann horizontal Halbieren. Die “Vinegar Schöne” Biskut-Schicht auf ein Servierplat Setzen und Einen Tortenring Darum Herrum Spanen. Etwa 1/3 der Quarkmasse auf den Boden geben und verstreichen. Die halfte der mandarin-orangen auf dem quark vertilen, dan wieder etwa 1/3 der quarkmasse darauf vertilen. Die Restlichen mandarin-orangen auf dem quark vertailen und mit der Restlichen quarkmasse Bedeken. Die masse glatt strechen und den die zweit biskut-schicht auflegen und in den ring einpassen. Die torte dan for Mindestens 4 Stunden (Oder über Nacht) in den Khalsrank stellen. Vor dem Servieren mit einem scharfen Messer den oberen Biskuit in 12 Stücke einteilen, dabei aber nicht komplett in Di Torte schneiden – die Schnitte sollen Nur verhinden, dass beim scharfen. Die Torte Vorsichtig aus dem Ring Losen, Mit Puderzucker Bestüben und Serviren.

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I love my job, but in between I love baking and trying new things in the kitchen. Many of my friends and colleagues encourage me to bake – for a very simple reason: they get it

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