Quark Cake with Coconut

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Quark Cake with Coconut
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1 hr 50 min.
ready in 3 h. 50 min.
Ready in


For the sponge
¾ cup Shredded coconut
6 eggs (separated)
1 pinch salt
1 cup sugar (scant)
½ teaspoon Orange zest
6 tablespoons water
1 ¼ cups self-rising flour (sifted)
For the filling
7 ounces Marmalade
¼ cup Orange liqueur
8 leaves gelatin
1 cup Quark (heaped)
cup Sour cream
¾ cup powdered sugar
1 lemon (juice)
2 cups Shredded coconut
1 ⅔ cups cream (48% fat)
To decorate
2 unwaxed, seedless small Oranges (finely sliced)
2 unwaxed lemons (finely sliced)
How healthy are the main ingredients?
Sour creamsugareggsaltlemonOrange

Preparation steps

Heat the oven to 180°C (160°C fan ) 375°F, gas 5. Line a 28cm|11" cake tin with non-stick baking paper.
Toast the coconut in a dry frying pan until golden. Set aside to cool.
Whisk the egg whites with a pinch of salt until very stiff. Beat the egg yolks with the sugar, orange zest and water until pale and creamy (approx. 5-7 minutes). Sieve the flour over this mixture and fold in, together with the egg whites and toasted coconut. Transfer the mixture to the tin and smooth the top flat.
Bake for about 30 minutes. Test with a cocktail stick, then take out of the oven and leave to cool in the tin on a wire rack. Once cool, run a knife around the edge before releasing it from the tin. Slice horizontally into three layers.
For the filling: warm the marmalade in a pan and add 30-40 ml orange liqueur. Spread over two of the cake layers and leave to cool.
Soak the gelatine in plenty of cold water. Beat together the quark, sour cream, icing sugar, lemon juice, the rest of the liqueur and 80g| 1 cup of coconut. Squeeze the excess moisture out of the gelatine and dissolve it in a small pan over a low heat. Stir 2 tablespoons of the quark mixture into the dissolved gelatine, then quickly stir this mixture into the quark cream and chill until the mixture has set.
Whisk the cream until thick and fold into the chilled quark mixture.
Place one cake layer with marmalade on a cake plate and place a cake ring around the edge. Spread 1/4 of the cream evenly over the cake. Top with the next marmalade layer (marmalade side facing downwards). Spread a further 1/4 of the cream over this and add the third, top layer of sponge. Chill for 30 minutes.
Remove the cake ring and decorate the cake with the remaining cream. Sprinkle all over with coconut pressing in lightly. Decorate with the sliced oranges and lemons.