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🍰 Quark-Cream Cake with Physalis

420 kcal · 30 min · 4 servings

Quark-Cream Cake with Physalis Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan.
  2. 2. Carefully separate the egg whites from the egg yolks.
  3. 3. Beat the egg whites in a bowl using a hand mixer and a whisk until stiff.
  4. 4. Slowly stir in 50 grams of sugar into the egg whites.
  5. 5. Continue beating until the egg whites are firm and shiny.
  6. 6. Take a second bowl and beat the egg yolks with 150 grams of sugar and a pinch of salt until creamy and pale.
  7. 7. Sift flour, starch, and baking powder over the egg yolk mixture.
  8. 8. Gently fold the dry ingredients into the mixture using half of the egg whites.
  9. 9. Stir in the remaining egg whites briefly.
  10. 10. Line a springform pan with a diameter of about 26 centimeters with baking paper.
  11. 11. Spread the batter evenly in the prepared pan.
  12. 12. Bake the cake for about 25 minutes until golden brown.
  13. 13. Let the sponge cake cool down briefly.
  14. 14. Turn the cake out onto a cooling rack.
  15. 15. Let the sponge cool down completely.
  16. 16. Cut the cooled sponge into two equal layers.
  17. 17. Place one of the layers into the cleaned springform pan.
  18. 18. Carefully remove the physalis fruits from their husks.
  19. 19. Wash the physalis fruits and let them drain well.
  20. 20. Soak the gelatin in a bowl with cold water.
  21. 21. Wash the lemon thoroughly.
  22. 22. Grate about one teaspoon of lemon zest.
  23. 23. Cut the lemon in half and squeeze out the juice.
  24. 24. Mix the quark in a bowl with the remaining sugar.
  25. 25. Stir in two tablespoons of lemon juice and the lemon zest into the quark.
  26. 26. Squeeze the soaked gelatin lightly.
  27. 27. Melt the gelatin in a pot over low heat for about two minutes.
  28. 28. Take two tablespoons of the quark cream and mix them with the melted gelatin.
  29. 29. Then mix this combination with the remaining quark cream.
  30. 30. Beat the cream in a bowl with a hand mixer until stiff.
  31. 31. Add the whipped cream to the quark mixture.
  32. 32. Spread half of the cream evenly over the sponge layer in the pan.
  33. 33. Top the cream layer with the physalis fruits.
  34. 34. Spread the remaining cream over the physalis.
  35. 35. Place the second sponge layer on top of the cream.
  36. 36. Let the cake set in the refrigerator for at least four hours or overnight.
  37. 37. Carefully remove the cake from the pan before serving.
  38. 38. Garnish the cake as desired with physalis and powdered sugar.
  39. 39. Serve the cake and enjoy!

Nutrition per serving