I baked this cake already last Friday and wanted to share the recipe during the weekend, but I was down with a cold. I am finally feeling ok, so here is the recipe:)
It’s not like a classic cheesecake or German quark cake. The filling tastes different and has also a specific texture. The quark layer is really soft and moist and stays like this for several days. As a bonus, its preparation is a LOT easier.
Base and crumbs:
- 1 cup any wholemeat flour
- 1 cup plain flour
- 3/4 cup cane sugar
- 2 teaspoons baking powder
- 100 g butter
- pinch of salt
- 2 cups milk
- 3 packs of quark (typically 250g per pack), ideally a full-fat quark
- 3/4 cup cane sugar
- 2 eggs
- vanilla – I used 1/2 teaspoon of vanilla essence
- lemon zest or lemon juice
Preheat oven to 170ºC (338ºF). Put baking paper on the bottom of 28cm cake form and butter the sides of the form.
For the amounts of ingredients listed, it is important to use the cake form with 28cm diameter. If you only have a smaller form, adjust the amounts of ingredients accordingly (where possible).
Make the base
In a bowl, mix all the ingredients for base and crumbs except butter. Place 1/2 of the dry mixture on the bottom of the cake form. NOTE: this recipe assumes that the liquid quark filling (see the next step) mixes with the dry base in the form, but the result in my experience can be uncertain with some residual uncooked flour at the bottom. I recommend trying this recipe for the first time when you are ok with taking the risk (not when you expect some visitors to come etc.).
Make the filling
Mix all the ingredients for the filling together in a separate bowl. Pour the filling very carefully into the form. The filling is very liquid, but don’t be afraid it should not leak out of the form.
Take the rest of the dry mix (you only used 1/2 for the base). Add butter, mix with your hands until the mixture forms crumbs. Spread the crumbs mixture over the quark filling.
Put the cake form on a baking tray and place it in the oven. Bake until the top is golden and the filling becomes solid. It took me around 60 minutes, but check regularly and decide based on how the cake looks.
Prepared based on the recipe shared by: Kitchenette