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Sponge Cake with Quark Curd

By chef Gulasch

A light and delicate cake with fluffy quark that resembles the texture of feathers. Ideal for breakfast or with coffee.

32 min
Medium

12 min prep · 20 min cook

Sponge Cake with Quark Curd
1499 kcal · per serving
Protein 45g Carbs 116g Fat 88g
Ingredients

What you will need

12 items · serves 1
  • Eggs 1.5 pcs
  • Quark soft dry 125 g
  • Semi-coarsed flour 62.5 g
  • Sugar 45 g
  • Sour Cream 50 g
  • Butter 25 g
  • Double Cream 50 ml
  • Milk 25 ml
  • Vanilla Pudding 0.25 pcs
  • Icing sugar 0.75 tbsp
  • Vanilla sugar 0.25 pcs
  • Baking powder 0.25 pcs

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

10 steps · 20 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will be baking with them in a moment 🍰✨

  2. Whisk the eggs with sugar. Whisk the eggs with the sugar into a thick foam for about 5 minutes

  3. Melt the butter. Melt the butter in a saucepan and let it cool slightly

  4. Add the butter and milk. Stir the cooled melted butter and milk into the mixture

  5. Mix in the dry ingredients. Add the flour mixed with baking powder and vanilla sugar and mix into a smooth batter

  6. Prepare the quark filling. In another bowl, whisk the quark, eggs, vanilla pudding powder, and powdered sugar into a smooth filling

  7. Add the filling and bake. Spoon the quark filling onto the batter in small intervals and bake in the oven at 175 C for about 15-20 minutes

  8. Let cool. Let cool at room temperature

  9. Whip the cream. Whip the cream until stiff, fold in the sour cream, and sweeten with powdered sugar if needed

  10. Layer and serve. Layer the whipped cream onto the cooled cake (using a piping bag or a spoon) and serve; store in the refrigerator 🍽️✨

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