In summer I like fruity cakes with quark. We had this sensational cake at friends’ house – our children were absolutely thrilled. Try it yourselves; the cake really tastes very good:
Recipe for a poppy seed quark cake with raspberry glaze
What you’ll need:
- 100 g butter
- 30 g powdered sugar
- 1 packet vanilla sugar
- 1 tsp cinnamon
- 4 eggs
- 90 g granulated sugar
- 150 g poppy seeds, ground
- 70 g hazelnuts, ground
- 250 g Topfen (also called quark)
- 100 g powdered sugar
- Juice of 1/2 lemon
- 1 packet vanilla sugar
- 500 ml whipping cream
- 5 + 3 sheets of gelatin
- 300 g raspberries, fresh or frozen
- 50 g powdered sugar
Instructions:
Put the egg whites in a bowl and beat until stiff, then gradually add 90 g granulated sugar and continue beating. Cream the butter, 30 g powdered sugar, vanilla sugar, and cinnamon until very fluffy. Add the egg yolks one by one. Now fold 1/3 of the beaten egg whites into the butter mixture. Mix the remaining beaten egg whites with the poppy seeds and nuts. Pour the mixture into a greased cake tin and bake at 180 degrees with top and bottom heat for approx. 30 minutes.
For the quark cream, mix the quark, 100 g powdered sugar, and vanilla sugar. Soak 5 sheets of gelatin in cold water for 5 minutes. Then gently warm the lemon juice in a pot and dissolve the soaked gelatin in it. Let the lemon-gelatin mixture cool to room temperature and add it to the quark mixture. Whip the cream, but not until completely stiff, and add it to the quark mixture. When the cake base has cooled, spread the mixture over it and chill for 2-3 hours.
For the raspberry glaze, purée the raspberries with 50 g powdered sugar, pass through a sieve, and warm slightly. I heated the whole thing in the microwave for a few minutes. Dissolve the 3 sheets of gelatin in the raspberry purée. Let it cool slightly and then spread it over the chilled quark mixture and immediately chill again.
Photo by Sabine, meinhaushalt.at
Also read: Make Frankfurter Kranz very easily yourself
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