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🍽️ Classic Quark Cake

548 kcal · 30 min · 4 servings

Ingredients

• 80 g flour
• 40 g cold butter
• 25 g sugar
• 1 pinch salt
• 1 egg yolk
• parchment paper (for blind baking)
• legumes (for blind baking)
• 1 egg yolk
• 1 egg white
• 40 g sugar
• 1 packet vanilla sugar
• 20 g flour
• 10 g cornstarch
• 600 g cream cheese
• 200 g whipping cream
• 5 sheets white gelatin
• 100 g sugar
• 2 packets vanilla sugar
• juice of one lemon
• 150 g blueberries
• 300 g whipping cream
• 1 packet whipped cream stabilizer
• 1 tbsp powdered sugar
• 70 g blueberries

Instructions

1. 1. Weigh all ingredients for the sponge base and set them aside within reach.
2. 2. Grease the bottom of a springform pan with a little fat.
3. 3. Beat the egg yolks with half of the sugar and the vanilla sugar until creamy.
4. 4. Whip the egg whites into stiff peaks.
5. 5. Add the remaining sugar when the whites are not yet completely firm.
6. 6. Continue beating until the meringue is stiff.
7. 7. Gently fold the meringue into the yolk mixture using a spoon.
8. 8. Sift flour and cornstarch (a fine starch made from potatoes or corn) over the mixture.
9. 9. Gently fold in the dry ingredients as well.
10. 10. Place the dough in the prepared pan.
11. 11. Smooth out the dough.
12. 12. Bake the base on the middle rack in the preheated oven (175 degrees Celsius) for 20 to 25 minutes.
13. 13. Remove the baked base from the oven.
14. 14. Let it cool for a short time.
15. 15. Carefully loosen it from the edge of the pan with a thin knife.
16. 16. Turn it out onto a kitchen rack.
17. 17. Let it cool completely.
18. 18. Then let it rest for at least 2 hours.
19. 19. Pile the flour for the shortcrust pastry on the work surface.
20. 20. Mix it with sugar and salt.
21. 21. Make a well in the center.
22. 22. Cut the cold butter into small cubes.
23. 23. Distribute the butter cubes around the well.
24. 24. Place the egg in the center.
25. 25. Chop everything with a knife until small crumbs form.
26. 26. Quickly knead the crumbs into a dough with your hands.
27. 27. Form the dough into a ball.
28. 28. Place the sponge base on the shortcrust base.
29. 29. Put the springform ring back on.
30. 30. Soak the gelatin in cold water.
31. 31. Mix the quark (a fresh cheese) with lemon juice, sugar, and vanilla sugar.
32. 32. Dissolve the dripping-wet gelatin in a small saucepan over low heat.
33. 33. Mix in a little quark.
34. 34. Stir the mixture into the remaining quark mass.
35. 35. Whip the cream until stiff.
36. 36. Fold in the cream.
37. 37. Spread half of the quark mixture over the base.
38. 38. Place the blueberries on top.
39. 39. Fill in the rest of the quark mixture.
40. 40. Smooth out the surface.
41. 41. Refrigerate the cake for about 3 hours.
42. 42. Whip cream with cream stabilizer (an additive for firmness) for the decoration.

Nutrition per serving

• kcal: 548
• Protein: 9 g · Fett/Fat: 36 g · Carbs: 44 g