Summer Redcurrant Quark Cake
Ingredients
Dough
- 3 large eggs
- 100 g sugar
- a pinch of salt
- 80 g all-purpose flour
- 1 teaspoon baking powder
Filling
- 300 g redcurrants
- 300 g low-fat quark
- 200 g sour cream
- 80 g sugar
- 400 g heavy cream
- 2 packets instant gelatin (equivalent to 6 sheets)
Fruit glaze
- 100 g redcurrants
- 1 packet red dessert glaze powder
- 2 tablespoons sugar
- 200 ml redcurrant juice
Preparation
Preheat the oven to 180°C (356°F) for top and bottom heat or 160°C (320°F) for convection
Line the bottom of a 26 cm springform pan with parchment paper
Beat eggs, sugar, and salt on high speed for 4 minutes until foamy
Mix flour with baking powder and gently fold into the batter
Pour the batter into the prepared pan and bake in the lower third of the oven for 35 minutes
Immediately after baking, loosen the cake from the pan, turn out onto parchment paper, and let cool completely
Wash the redcurrants, pat dry, remove from stems, and set aside
With a serrated knife, split the cooled cake horizontally
Place the bottom layer on a plate and surround with a cake ring
Mix quark, sour cream, and sugar until smooth
Whip the heavy cream until stiff, sprinkling in the instant gelatin while whipping
Fold the whipped cream into the quark mixture, then gently fold in the redcurrants
Spread the quark-cream mixture over the bottom cake layer
Place the top cake layer on top
In a small saucepan, combine 100 g redcurrants, 200 ml redcurrant juice, 2 tablespoons sugar, and the packet of red dessert glaze powder
Bring to a simmer over medium heat, stirring constantly, until thickened
Remove from heat and let cool for 5 minutes
Pour the slightly cooled glaze over the cake, spreading evenly
Refrigerate for at least 2 hours until set
