Quark Sheet Cake

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Quark Sheet Cake
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Health Score:
5,5 / 10
2 h.


For the cake
250 grams Pastry flour
½ packet Baking powder
120 grams butter
100 grams powdered sugar
1 packet Vanilla sugar
1 lemons (zested and juiced)
1 egg
For the filling
60 grams butter
2 egg yolks
1/2 lemons (zested and juiced)
250 grams Quark
½ packet Instant pudding
30 grams raisins
liter Sour cream
2 egg whites
80 grams Granulated sugar
For preparation
eggs (for brushing)
3 tablespoons Apricot jam
2 tablespoons sliced, toasted almonds
How healthy are the main ingredients?
Sour creamalmondraisinslemoneggegg

Preparation steps


Combine the flour with cold, chopped butter, powdered sugar, vanilla sugar, lemon juice, lemon zest and the egg to form a pastry. Knead briefly to form a dough, form into a ball, wrap in plastic wrap and refrigerate for half an hour. Roll out 2/3 of the dough into a rectangle, place on a lightly greased baking sheet and bake for about 10 minutes at 180°C (approximately 350°F).


Meanwhile for the filling, mix the butter with the egg yolks, lemon juice and lemon zest until fluffy. Mix in the quark, pudding powder, raisins and sour cream. Beat the egg whites, sprinkle in the sugar and continue beating until stiff. Fold the egg whites into the rest of the filling.

Remove the cake from the oven and let cool, then spread the filling over the surface. Using the remaining dough, form into rolls and make a grid on the top of the cake. Brush with egg and bake for about 30 minutes. Heat the jam and brush over the cake, then sprinkle with the almonds, slice and serve.