Red Currant Cake with Quark and Sour Cream Glaze
Ingredients
Crust
- 600 g red currants
- 250 g soft butter
- 100 g low-fat quark
- 220 g sugar
- 1 packet Bourbon vanilla sugar
- a pinch of salt
- 5 medium eggs
- 350 g all-purpose flour (type 405)
- 1 packet baking powder
- butter for greasing the pan
Sour cream topping
- 400 g sour cream
- 150 g low-fat quark
- 50 ml milk
- 1 packet vanilla pudding powder
- 60 g sugar
Preparation
Remove red currants from stems using a fork
Wash the currants
Pat the currants dry
Grease a baking sheet (approximately 38 x 45 cm)
Preheat the oven to 180°C (convection: 160°C)
Beat soft butter with 100 g quark, sugar, vanilla sugar, and salt until fluffy
Add eggs one at a time, continuing to beat on high speed
Mix flour with baking powder and fold into the batter
Spread the batter on the baking sheet
Mix sour cream with low-fat quark, milk, vanilla pudding powder, and sugar until smooth
Spoon the mixture over the batter and smooth gently
Sprinkle red currants over the top
Bake in the oven for about 35 minutes
Tips
Serve with cold whipped cream if desired
The cake yields about 20 pieces
