Quark Cake-my way: Source: “Das neue grosse Kochbuch”; cir. 1963
Vanilla Pudding Quark Cake...my way
This particular recipe I adapted 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, 30 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!Enjoy.
- 180 grams flour
- 80 grams sugar
- 1 to 2 tsp baking powder
- 80 grams butter cold
- 1 large egg
- 1 pinch salt
for the filling:
- 80 grams corn starch or vanilla pudding powder
- 1/2 liter milk
- 750 grams quark
- 200 grams sugar
- 3 large eggs whites whipped, yolks added to pudding mixture
- 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.