Black Currant Quark and Sour Cream Cake
Ingredients
Dough
- 200 g butter
- 180 g sugar
- a pinch of salt
- 350 g all-purpose flour (Type 405)
- 1 large egg
Filling
- 500 g black currants
- 50 g butter
- 500 g low-fat quark
- 200 g sour cream
- 100 g sugar
- 2 large eggs
- 1 tablespoon vanilla pudding powder (or cornstarch)
Preparation
Preheat the oven to 180°C conventional (160°C convection).
Grease a 26 cm springform pan.
In a bowl, mix butter, sugar, and salt with a hand mixer until roughly combined.
Add flour and egg, and process into coarse crumbs.
Press half of the crumbs into the bottom of the prepared springform pan to form a base.
Bake the base for 12-15 minutes.
Wash the black currants, pat dry, and remove the berries from the stems using a fork.
Melt 50 g butter in a small saucepan.
In a large bowl, mix quark, sour cream, sugar, eggs, and vanilla pudding powder until smooth.
Stir in the melted butter.
Pour the quark mixture over the prebaked, hot base.
Scatter the black currants over the top.
Cover the cake with the remaining streusel topping.
Bake in the lower third of the oven for 35-40 minutes.
Let the cake cool for at least 3 hours before serving.
The cake serves about 12 and keeps for 3 days in the refrigerator.
Tips
For a larger group, double the ingredients and bake the cake on a deep baking sheet. The baking time remains the same.
