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🍰 Lactose-Free Quark Cake

479 kcal · 30 min · 4 servings

Ingredients

• Wheat flour, Type 405 230 g
• Baking powder 0.5 tsp
• Sugar 250 g
• Salt pinch
• butter 120 g
• Eggs 5 pcs
• Organic lemons 1 pc
• Quark, lactose-free 1 kg
• Vanilla sugar 8 g
• Cornstarch 2 tbsp

Instructions

1. 1. Mix flour, baking powder, 50 grams of sugar, and a pinch of salt in a bowl.
2. 2. Cut the cold butter into small cubes.
3. 3. Stir the butter cubes into the flour mixture.
4. 4. Add one egg and knead everything into a smooth dough.
5. 5. Wrap the dough in cling film.
6. 6. Store the dough in the refrigerator for about 30 minutes.
7. 7. Rinse a lemon under hot water.
8. 8. Finely grate about 1 teaspoon of the lemon zest.
9. 9. Separate the remaining eggs into egg whites and egg yolks.
10. 10. Whip the egg whites in a bowl until stiff.
11. 11. Mix quark, 4 egg yolks, 200 grams of sugar, vanilla sugar, 2 teaspoons of lemon juice, the lemon zest, and 2 teaspoons of cornstarch in a separate bowl.
12. 12. Gently fold the whipped egg whites into the quark mixture.
13. 13. Preheat the oven to 175 degrees Celsius with top and bottom heat.
14. 14. Line a springform pan with baking paper.
15. 15. Grease the sides of the pan with butter.
16. 16. Roll out the cake dough evenly.
17. 17. Place the dough into the springform pan.
18. 18. Form a border about 4 centimeters high from the dough.
19. 19. Pour the quark mixture into the pan.
20. 20. Bake the cake in the oven for about 40 minutes.
21. 21. Cover the springform pan with aluminum foil after 40 minutes.
22. 22. Bake the cake for another 30 minutes.
23. 23. Let the cake cool down in the slightly open oven.
24. 24. Serve the cooled cake.

Nutrition per serving

• kcal: 479
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 56 g