Grandma's Quark Cake (Quarkkuchen)
My grandma showed me how to bake this fluffy, light yet extremely indulging cake when I was about 10 years old. She was great at baking; cooking not so much, admittedly ;) It’s a recipe that’s been passed from one generation of our family to another and now we’re passing it on to you. And best of all, it’s really easy to make.
2 pounds quark
- 350g sugar
- 6 eggs
- 250g butter (plus a teaspoon for the baking form)
- 1 teaspoon baking powder
- 2 packs of vanilla pudding
- 1 lemon’s juice
- 1 tablespoon sultanas
- 1 tablespoon of iced sugar (for decoration)
- a handful of almonds, flaked (for decoration)
For the actual baking, you’ll need a 24cm springform cake tin.
LET’S START BAKING,
Before you start, get the butter out of the fridge and let it warm up a bit. In the meantime, get your ingredients and utensils ready
- In one large bowl, add the sugar, eggs and the butter. Using the blenders with your hand mixer, really mix it up. This may take a few minutes, we want it to be foam-like.
- Once done, add quark, baking powder, pudding and continue mixing it.
- Heat up your oven to 160°C.
- Now coat the inside of your springform baking tin with a teaspoon of butter, making sure all areas are properly covered.
- Add the mixture to the springform and bake it on the middle shelf for about 60-70 minutes. Check routinely. A nice, yellow-ish to brown colour is what we’re after.
- When done, get it out and let it rest on a roasting try. Once it cooled down, you can sprinkle the almonds and iced sugar on top.
- Carefully take off the the outer ring of your form, cut it into pieces and serve.
ENJOY & SHARE
We would love to hear from you, so please share your creations with us on social media #oneheimat
There's one more thought we wanted to share with you. While the original is without a base, some people prefer it with one (like in the picture). And it couldn't be easier: Mix 200g flour, 100g sugar, 1 teaspoon baking powder, 1 pack vanilla sugar, 1 egg and 75g butter to a firm dough. Lay out 3/4 of the dough on the bottom of your buttered spring form and the remainder onto the side of it. Make the filling as per above and bake as described.