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🍰 Heavenly Quark Cake on a Biscuit Crust

186 kcal · 30 min · 4 servings

Ingredients

• 100 g spelt rusk
• 1 vanilla pod
• 1 organic lemon
• 1 kg low-fat quark
• 1 packet vanilla pudding powder
• 100 g raw cane sugar
• 3 eggs
• 1 pinch salt
• 100 g raisins
• 1 tbsp powdered sugar from raw cane sugar

Instructions

1. 1. Place a piece of baking paper into the bottom of your springform pan.
2. 2. Cover the baking paper completely with the biscuit bases.
3. 3. Slice the vanilla pod lengthwise.
4. 4. Scrape out the tiny black seeds (the pulp) from the pod using a knife.
5. 5. Rinse the lemon briefly under hot water.
6. 6. Pat the lemon dry with a cloth.
7. 7. Grate the outer peel of the lemon finely.
8. 8. Put the quark into a large mixing bowl.
9. 9. Add the vanilla pulp and the lemon zest to the quark.
10. 10. Add the pudding powder to the bowl.
11. 11. Pour in the raw cane sugar.
12. 12. Crack the eggs into the mixture.
13. 13. Add a pinch of salt.
14. 14. Mix all ingredients well together.
15. 15. Gently fold the raisins into the quark mixture.
16. 16. Pour the quark mixture into the prepared pan.
17. 17. Smooth the surface of the mixture.
18. 18. Whisk the egg yolk in a small bowl.
19. 19. Carefully brush the surface of the cake with the egg yolk.
20. 20. Preheat the oven to 180 °C (160 °C with fan or gas mark 2–3).
21. 21. Bake the cake for about 1 hour.
22. 22. Let the cake cool down completely in the pan.
23. 23. Carefully release the cake from the pan.
24. 24. Place the cake onto a cake plate.
25. 25. Dust the finished cake with powdered sugar.
26. 26. Serve the cake.

Nutrition per serving

• kcal: 186
• Protein: 14 g · Fett/Fat: 2 g · Carbs: 26 g