Curd Fruit Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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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