Moist German Quark Gugelhupf Cake
Ingredients
Dough
- 250 g softened butter
- 200 g sugar
- 1 pinch salt
- 4 large eggs
- zest of 1 lemon (organic)
- 250 g all-purpose flour (Type 405)
- 1 packet vanilla pudding powder
- 2 tsp baking powder
- 250 g quark (20% fat)
- 100 ml milk
Decoration
- 1 tbsp powdered sugar
Preparation
Preheat the oven to 180°C conventional (160°C fan). Rinse a silicone Gugelhupf mold with cold water, do not dry, and set aside
Beat butter, sugar, and salt until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest. Combine flour, vanilla pudding powder, and baking powder. Fold in quark and milk alternately. Pour batter into the prepared mold. Tap the mold gently on the counter to distribute the batter evenly
Bake for about 45 minutes until golden yellow. Do the toothpick test. Remove from oven and let cool on a wire rack. Unmold the cake. Dust with powdered sugar before serving
Tips
The quark makes this Gugelhupf exceptionally moist and light
