Yogurt Cake with Honey
- For the cake
- 400 grams Quark
- 200 grams Yogurt (0.1% fat)
- 3 eggs
- 80 grams soft butter
- 70 grams sugar
- 1 packet Vanilla sugar
- 1 teaspoon Baking powder
- 1 packet Instant pudding (for 1/2 litre of milk)
- 4 tablespoons Semolina flour
- ½ organic lemon (zest and juice)
- 1 pinch salt
For the cake: Drain the quark through a sieve. Separate the eggs in 2 separate bowls. Beat the eggs with the butter, sugar and vanilla sugar until light and fluffy. In a separate bowl, stir the baking powder with the vanilla pudding powder, semolina flour, lemon zest and lemon juice. Stir the flour mixture into the egg yolk mixture. Stir in the quark and yogurt until smooth.
Grease a springform pan with butter and sprinkle with breadcrumbs.
Preheat the oven to 200°C (approximately 390°F). Beat the egg whites and salt until stiff peacks form. Gently fold the egg whites into the quark mixture. Pour the batter into the springform pan and bake until a toothpick inserted comes out clean, about 40 minutes. If the cake is getting too dark while baking, cover with buttered parchment paper.
Allow the cake to cool completely in the springfrom pan. Remove from the pan and serve drizzle with honey to taste.