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🍰 Fresh Sharon Fruit Cake with Quark Cream

269 kcal · 30 min · 4 servings

Fresh Sharon Fruit Cake with Quark Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius (convection: 180 degrees Celsius; gas mark: 3 to 4).
  2. 2. Mix flour and baking powder in a bowl.
  3. 3. Add lemon juice, coconut blossom sugar, egg yolks, and pieces of margarine to the flour mixture.
  4. 4. Knead everything into a smooth dough.
  5. 5. Grease the base of a 26-centimeter springform pan.
  6. 6. Roll out the dough on the greased base.
  7. 7. Prick the dough several times with a fork.
  8. 8. Attach the springform ring and close the pan.
  9. 9. Bake the base in the preheated oven for 10 to 12 minutes.
  10. 10. Loosen the baked base from the pan immediately.
  11. 11. Let the base cool down completely.
  12. 12. Place the cooled base onto a cake plate.
  13. 13. Place a cake ring around the base.
  14. 14. Bloom the gelatin in cold water according to the package instructions.
  15. 15. Slice the vanilla pod lengthwise and scrape out the seeds.
  16. 16. Whisk together quark, orange juice, coconut blossom sugar, and vanilla seeds.
  17. 17. Dissolve the bloomed gelatin and whisk it into a small amount of the quark mixture.
  18. 18. Stir the gelatin mixture into the remaining quark mixture.
  19. 19. Place the quark mixture in the refrigerator until it begins to thicken.
  20. 20. Whip the cream until stiff.
  21. 21. Gently fold the whipped cream into the quark mixture.
  22. 22. Peel the Sharon fruits thinly and dice them into cubes.
  23. 23. Spread half of the quark-cream mixture over the cake base.
  24. 24. Distribute the Sharon fruit cubes evenly on top.
  25. 25. Add the remaining quark-cream mixture on top and smooth it out.
  26. 26. Place the cake in the refrigerator for 3 hours.
  27. 27. Carefully loosen the cake ring and remove it.

Nutrition per serving