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🍰 Light Quark Cake with Lemon Glaze

577 kcal · 80 min · 4 servings

Ingredients

• 250 g quark ((20% fat), room temperature)
• 250 g powdered sugar (sifted)
• 250 g butter, soft (but not liquid)
• 2 packets vanilla sugar
• 5 egg(s), size M (separated)
• 270 g flour
• 1 pinch(es) salt
• 1 packet baking powder
• 1 lemon(s) (zest from it)
• 30 g cornstarch
• butter (and breadcrumbs for the pan)
• 200 g powdered sugar (sifted)
• some milk (or lemon juice)

Instructions

1. 1. Whisk the egg whites together with a pinch of salt until frothy. Ensure the mixture remains loose and do not form stiff peaks.
2. 2. Mix the flour with the baking powder and cornstarch. Cornstarch is a starch that adds lightness to the batter. Set the dry mixture aside.
3. 3. Beat the butter together with the sugar, lemon zest, and vanilla sugar until creamy. Continue stirring until the mixture looks noticeably lighter in color.
4. 4. Mix the egg yolks thoroughly into the butter mixture.
5. 5. Add the quark. Quark is a type of fresh cheese. Stir it in well.
6. 6. Combine the prepared flour mixture with the rest of the batter. Fold the mixture in gently to avoid losing the air.
7. 7. Pour the batter into a greased Gugelhupf (bundt) pan.
8. 8. Preheat the oven to 160 degrees Celsius with top and bottom heat.
9. 9. Bake the cake for 45 to 50 minutes.
10. 10. Check for doneness using the skewer test. Insert a wooden skewer into the cake. If no wet batter sticks to it, it is done.
11. 11. Let the cake cool down completely in the pan. If you try to remove it while warm, it would fall apart.
12. 12. Invert the cake from the pan. This means you turn the pan upside down so the cake falls out.
13. 13. Mix the glaze. Ensure it is not too runny so that it sticks well to the cake.
14. 14. Spread the glaze over the cooled Gugelhupf.

Nutrition per serving

• kcal: 577
• Protein: 10 g · Fett/Fat: 28 g · Carbs: 71 g