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
- total
- Medium
- level
12 min prep · 20 min cook
What you will need
-
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.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be baking with them in a moment 🍰✨
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Whisk the eggs with sugar. Whisk the eggs with the sugar into a thick foam for about 5 minutes
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Melt the butter. Melt the butter in a saucepan and let it cool slightly
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Add the butter and milk. Stir the cooled melted butter and milk into the mixture
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Mix in the dry ingredients. Add the flour mixed with baking powder and vanilla sugar and mix into a smooth batter
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Prepare the quark filling. In another bowl, whisk the quark, eggs, vanilla pudding powder, and powdered sugar into a smooth filling
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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
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Let cool. Let cool at room temperature
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Whip the cream. Whip the cream until stiff, fold in the sour cream, and sweeten with powdered sugar if needed
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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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