Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g butter
- 200 g powdered suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 0.5 ½ lemon (s), grated the zest
- 4 egg (s), separated
- 250 g low-fat quark (low-fat curd cheese), sieved
- 125 ml sour cream
- 250 g wheat flour, smooth
- 1.2 kg cherries or plums or apricots or peaches or berries
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Mix the softened butter with 100 g sugar, salt, vanilla sugar and the grated lemon zest until very frothy. Gradually stir in the yolks, the curd cheese and the sour cream.
- Beat the 4 egg whites with the remaining sugar to form firm snow. Mix a small amount of snow into the curd mixture with a snow rod, then carefully mix everything together with a wooden spoon while slowly adding the flour.
- Spread the mixture on a large baking sheet 2 cm high that has been greased or lined with baking paper. Cover with the fruit evenly and bake at medium heat (180 ° C top / bottom heat) for approx. 40 minutes.
- Let the cake cool on the baking sheet and serve sprinkled with icing sugar (possibly mixed with cinnamon). Makes about 20 pieces.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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