German redcurrant quark cake

Name: German redcurrant quark cake
Ingredients: 10 g butter for the pan; 20 g breadcrumbs; 240 g softened butter; 300 g sugar; 6 eggs; 2 sachets bourbon vanilla essence; 1000 g quark with 10% fat; 140 g flour; 3 teaspoons starch; 1/4 teaspoon salt; 250 g stemmed redcurrants; 10 g icing sugar

Dessert - German redcurrant quark cake by Anisoara N. - Recipia

German redcurrant quark cake is baked with quark, eggs and butter, and the top turns lightly golden. Quark with 10% fat gives it a fine crumb, while the redcurrants add a tart note beneath the browned crust. I serve it cold, cut into slim, not-too-thick slices, with a cup of black tea. Preparation: 25 minutes. Cooking: 45 minutes. Resting: 2 hours. Total time: 190 minutes. Servings: 12. Approximately 430 kcal and 14 g protein per serving.

Ingredients

10 g butter for the pan
20 g breadcrumbs
240 g softened butter
300 g sugar
6 eggs
2 sachets bourbon vanilla essence
1000 g quark with 10% fat
140 g flour
3 teaspoons starch
1/4 teaspoon salt
250 g stemmed redcurrants
10 g icing sugar

Preparation

1. Heat the oven to 180 degrees. Grease a pan about 25 × 35 cm with 10 g of butter and dust it with breadcrumbs. 2. Beat 240 g butter, brought to room temperature, with the sugar on high speed until creamy. 3. Add the eggs one at a time. Stir in the vanilla essence and quark, mixing on low speed until smooth. 4. Mix the flour with the starch and salt. Fold them in slowly with a spatula. 5. Pour the batter into the pan and bake for 35 minutes. Scatter the redcurrants over the top and bake for another 10 minutes, until the surface is lightly browned. 6. Leave the cake to cool for 2 hours, then dust with icing sugar.

Notes

Keep covered in the fridge for up to 3 days. It can be baked a day ahead, but dust with icing sugar just before serving. The quark should be smooth, with 10% fat and no whey pooled on the surface. If it seems watery, leave it to drain for 30 minutes. Remove the redcurrants from their stems and discard any soft berries before using them. Use a pan about 25 × 35 cm for the thickness shown in the recipe. In a smaller pan, the batter will be thicker and may take longer to bake. The cake contains gluten, dairy and eggs. Serve with black tea or plain coffee. Slim slices come out of the pan more neatly.