Traditional German Quark Cream Cake
Ingredients
Biscuit
- 4 large eggs
- 150 g granulated sugar
- 1 packet vanilla sugar
- 70 g all-purpose flour (Type 405)
- 70 g cornstarch
- 4 tsp baking powder
- Butter for greasing the pan
Filling
- 8 sheets gelatin
- 400 g heavy cream
- 1 kg low-fat quark
- 1 lemon
- 150 g powdered sugar
- Powdered sugar for dusting
Preparation
Preheat the oven to 180 degrees top and bottom heat (160 degrees convection)
Beat eggs, granulated sugar, and vanilla sugar for 3 to 5 minutes until thick and creamy
Whisk together flour, cornstarch, and baking powder
Gradually sift the dry ingredients into the egg mixture and fold gently
Grease the bottom of a 26 cm springform pan
Pour the batter into the springform pan and smooth the top
Bake for about 20 minutes
Let the biscuit cool completely
Cut the biscuit horizontally in half and place the first layer on a cake plate
Place a cake ring tightly around the biscuit layer
Soak gelatin sheets in cold water for 5 minutes
Whip the heavy cream until stiff
Zest and juice the lemon
Mix lemon juice and zest with low-fat quark and powdered sugar
Place 1 tablespoon of low-fat quark in a small pot
Take the gelatin sheets out of the water and squeeze lightly
Gently warm the quark and gelatin in the pot until the gelatin dissolves, then let cool slightly
Mix the dissolved gelatin into the quark mixture
Fold in the whipped cream
Pour the filling over the biscuit base
Place the second biscuit layer on top of the filling
Refrigerate for at least 4 hours until set
Remove the cake ring and dust with powdered sugar
