Quark Cake-my way: Source: “Das neue grosse Kochbuch”; cir. 1963
Quark Cake-my way
I'm emphasizing the "my way" in this recipe title, because the typical quark cake has gelatin added to it, and it's finished quite smooth on the top, that similar to a pretty cheese cake. To know me is to know that if I can avoid gelatin as an ingredient, then I will. Additionally, the typical northern European quark cake is much smoother and professional looking, where mine is very rustic! So, that's why it's "my way". I adapted this recipe from an old family German cookbook from the 1960's. My mother-in-law would of course make quark torte often for the family. Quark is a great dairy product, similar to ricotta with out the lumps, or maybe a more relate-able comparison would be to that of a yogurt. Quark can be made at home if you don't have it available to you. It involves some work, but you can find many good recipes out there. The crust is simple and takes about 10 minutes to form, 10 minutes to pre-bake and it adds a very nice soft flavor to this cake. I think the outcome of my quark cake is similar to cheese cake, but no wheres near as heavy and guilty. This is a nice mid-century German recipe, easy to follow, and in my opinion, Germans do quark best. Give it a whirl!
- 180 grams flour
- 80 grams sugar
- 1-2 tsp baking powder
- 80 grams butter cold
- 1 egg
- 1 pinch salt
for the filling:
- 80 grams corn starch or vanilla pudding powder
- 1/2 liter milk
- 750 grams quark
combine ingredients together and kneed by hand until well combined and formed. Set aside in cool location if you would like, for 30 minutes.
Using a spring form pan, just put the dough directly on the slightly buttered pan and spread evenly within the pan, bringing it up about 1" on the sides.
in a pre-heated oven (350 degrees Fahrenheit) bake for about 10 minutes, take out and let cool
Instruction for filling:
in a medium sauce pan, add cornstarch (or pudding mix), and milk and whisk together until mixture thickens (about 7-8 minutes) Remove from heat and combine quark directly into warm/hot mixture.
Whip egg whites until firm peaks are formed
now, fold in the egg whites into the pudding/quark mixture until combined
pour mixture into large spring form pan and bake on low temperature (140 degrees Celsius) until lightly brown. Bake for 1 hour, then turn oven off, and crack door, allowing to cool in the oven for 1 hour. After this, take the cake out, and put in fridge for another hour or until well set.
let cool completely before serving.
I discovered that letting the cake refrigerate for 5 hours minimum is a must! The cake sets perfectly and becomes perfectly firm. The crust is a perfect recipe for this cake! and, to store extra cake in the fridge, just cover with baking paper.