← All recipes

🍰 Yeast Cake with Gooseberries and Quark Cream

189 kcal · 30 min · 4 servings

Ingredients

• 21 g yeast (0.5 cube)
• 100 ml lukewarm milk (3.5% fat)
• 260 g spelt flour Type 1050
• 150 g coconut blossom sugar
• 40 g melted butter
• 500 g light gooseberries
• 1 vanilla pod
• 2 eggs
• 500 g low-fat quark
• 30 ml whipping cream (3 tbsp)
• 150 g crème fraîche
• salt
• 120 g peeled almond kernels

Instructions

1. 1. Stir the yeast into the lukewarm milk.
2. 2. Add 250 grams of flour, 2 tablespoons of coconut blossom sugar, and the butter to a mixing bowl.
3. 3. Pour the yeast milk into the bowl with the other ingredients.
4. 4. Knead everything with the dough hooks of the hand mixer until you have a smooth dough that pulls away from the sides of the bowl.
5. 5. If the dough is too stiff, add a little more milk.
6. 6. If the dough is too soft, add a little more flour.
7. 7. Let the dough rise, covered, for about 45 minutes in a warm place.
8. 8. Wash the gooseberries and let them drain.
9. 9. Remove any hard seeds or stems from the berries.
10. 10. Slice the vanilla pod lengthwise.
11. 11. Scrape the vanilla seeds out of the pod.
12. 12. Separate the eggs so you have distinct egg yolks and egg whites.
13. 13. Mix the egg yolks with the quark, the vanilla seeds, the remaining coconut blossom sugar, the cream, and the crème fraîche.
14. 14. Beat the egg whites with a pinch of salt until stiff.
15. 15. Gently fold the beaten egg whites into the quark mixture.
16. 16. Knead the risen yeast dough briefly again on a floured work surface.
17. 17. Roll out the dough to the size of the baking sheet.
18. 18. Line the baking sheet with baking paper.
19. 19. Place the dough on the sheet and pull up a border.
20. 20. Spread the quark mixture over the dough, but leave the border free.
21. 21. Distribute the gooseberries evenly over the quark mixture.
22. 22. Preheat the oven to 180 degrees (convection: 160 degrees; gas: level 2–3).
23. 23. Bake the cake for 40 to 45 minutes until golden yellow.
24. 24. Distribute the almonds on the cake when there are 15 minutes of baking time left.
25. 25. Take the finished cake out of the oven.
26. 26. Let the cake cool down completely.

Nutrition per serving

• kcal: 189
• Protein: 8 g · Fett/Fat: 8 g · Carbs: 20 g