Quark-nut Torte with Grapes

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Quark-nut Torte with Grapes
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1 hr

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories203 kcal(10 %)
Protein8.6 g(9 %)
Fat9.6 g(8 %)
Carbohydrates20 g(13 %)


For the cake
2 eggs
40 grams sugar
2 to 3 tablespoons hot water
35 grams Pastry flour
15 grams cornstarch
1 tsp Baking powder
60 grams ground Hazelnuts
For the quark cream
4 white Gelatin sheet
500 grams Quark
80 grams sugar
grated zest of 1 lemons
100 milliliters milk
200 milliliters Whipped cream
300 grams green and blue seedless Grape
How healthy are the main ingredients?
GrapeWhipped creamsugarsugaregglemon

Preparation steps


For the cake, separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with sugar and water until frothy. Fold in the egg whites. Mix flour, cornstarch and baking powder, sift over batter and fold in with the hazelnuts. Line the bottom of a 24 cm (approximately 9 1/2-inch) diameter springform pan with parchment paper. Pour in the batter and smooth the top. Bake in preheated 180°C (approximately 350°F) oven for 20 to 25 minutes. Cool in the pan for 10 minutes. Remove cake from the pan, invert onto a wire rack, remove the parchment paper and cool the cake. 


For the quark cream, soak gelatin in cold water about 5 minutes. Mix quark with sugar and lemon zest. Heat the milk, add the gelatin and stir to dissolve the gelatin. Gradually stir 2 to 3 tablespoons of the quark into the gelatin, then stir gelatin mixture into remaining quark. Refrigerate about 10 minutes.


Beat the cream until stiff and fold into the quark cream. Place the cake on a plate with a cake ring around it. Spread the cake with two-thirds of the cream. Rinse grapes and pat dry. Reserve some grapes for garnish. Halve the remaining grapes. Place the grape halves on the quark cream. Spread the remaining quark cream over the grapes. Refrigerate about 1 to 2 hours. Garnish with the reserved grapes.