Classic German Quark Cream Cake
Ingredients
For the sponge base
- 4 medium eggs
- 150 grams granulated sugar
- 1 packet vanilla sugar
- 70 grams all-purpose flour
- 50 grams cornstarch
- 2 teaspoons baking powder
- Butter, for greasing the pan
For the filling
- 8 sheets gelatin
- 400 grams heavy cream
- 1 kilogram low-fat quark
- 1 lemon
- 150 grams powdered sugar
- Powdered sugar, for dusting
Preparation
Preheat oven to 350°F (180°C) for conventional ovens, or 320°F (160°C) for convection ovens
For the sponge base, beat eggs with granulated sugar and vanilla sugar for 3-5 minutes until the mixture is very creamy and thick
Mix flour, cornstarch, and baking powder; gradually sift into the egg mixture and gently fold in with a spatula
Grease the bottom of a 10-inch (26 cm) springform pan
Pour the batter into the pan and smooth the top
Bake for about 20 minutes; let cool completely
Cut the sponge horizontally in half and place the first layer on a cake plate
Place a cake ring tightly around the sponge layer
Soak gelatin sheets in cold water for 5 minutes
Whip the heavy cream until stiff
Zest and juice the lemon; mix the zest and juice with low-fat quark and powdered sugar
Place 1 tablespoon of low-fat quark in a small pot
Remove gelatin sheets from water and squeeze gently to remove excess water
Warm the tablespoon of quark over low heat and add the gelatin, stirring until dissolved; let cool slightly
Gradually mix the dissolved gelatin into the quark mixture
Gently fold in the whipped cream
Pour half of the filling over the first sponge layer
Place the second sponge layer on top
Pour the remaining filling over the top layer and smooth the top
Refrigerate for at least 4 hours until set
Dust with powdered sugar before serving
