Quark Fruit Cake

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Quark Fruit Cake
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7 h. 30 min.


For the sponge base
6 egg yolks
6 egg whites
175 grams sugar
1 packet Vanilla sugar
120 grams Pastry flour
80 grams cornstarch
For the filling
8 sheets white gelatin
8 egg yolks
lemons (juice)
175 grams sugar
1 packet Vanilla sugar
4 centiliters Rum
400 grams Whipped cream
500 grams Quark
6 tablespoons Red currant jam
Mandarin orange (150 grams) of the can
Pineapple (150 grams) of the can
powdered sugar (for dusting)
5 tablespoons ground almonds
How healthy are the main ingredients?
Whipped creamsugaralmondlemon

Preparation steps


For the sponge base: Line the bottom of a 10-inch springform pan


In the bowl of an electric mixer, beat the yolks with half the sugar and the vanilla sugar until fluffy.


Preheat the oven to 175°C (approximately 350°F). In a separate bowl, beat the egg whites to soft peaks. Gradually add the remaining sugar and beat to stiff, shiny peaks.


Fold the egg whites into the egg yolk mixture.


Stir together the flour and cornstarch, sprinkle it over the egg mixture and gently fold.


Pour the batter into the prepared springform pan, smooth and bake on the middle rack of the oven until a wooden pick inserted in the center comes out clean, 25-30 minutes.


Remove and let cool slightly in the pan, then run a knife around the sides of the pan and invert the cake onto a wire rack. Remove the parchment and cool at least 2 hours.


For the filling: Soak the gelatin in cold water. In a heatproof bowl, set over a pan of simmering water, whisk the yolks with lemon juice, sugar, vanilla suga


Cut the cooled cake in half horizontally. Brush the cut sides of both layers with 3 tablespoons jam. Place the bottom layer on a plate and put a cake ring around it. Drain and coarsely chop fruit, fold into the quark cream and spread on the bottom cake layer. Place the top layer on and refrigerate until set, at least 4 hours.


Before serving, remove the cake ring and sprinkle the cake with powdered sugar. Toast the ground almonds in a dry skillet, stirring constantly until they are fragrant. Place the ground almonds around the rim of the cake, pressing to adhere and serve.