Danube Wave with Quark Cream
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g suar
- 125 g butter
- 2 egg (s)
- 150 grams flour
- 0.5 ½ pack baking powder
- 0.5 ½ pack vanilla sugar
- 1 pinch (s) salt
- 1 glass morello cherries
- 500 g quark
- 1 packet custard powder (Galetta vanilla)
- 250 ml milk
- 1 cup whipped cream
- 200 g cake icin (whole milk)
- 25 g coconut fat
- 3 tablespoon cocoa powder
Print Recipe
Pin Recipe Instructions
- Put the cherries in a colander and drain well. Mix the sugar, butter, eggs, flour, baking powder, vanilla sugar and salt to a smooth batter.
- Pour half of the batter into a greased springform pan and smooth it out.
- Add the cocoa powder to the remaining half of the dough, stir well and pour over the light dough. Now put the cherries on the dough.
- Put the springform pan in the oven at 180 ° C for approx. 50-55 minutes. Take out of the oven and let cool down well.
- Stretch a cake ring around the cake (or just use the springform pan).
- Mix the quark with the cream powder and then add enough milk that the mixture remains supple, so that there is a nice cream for the cake. Whip the cream (keep 2 tablespoons for later) and fold into the quark mixture. Spread the quark cream on the cake.
- Melt the chocolate in a double boiler. Add the coconut oil and also dissolve. Now stir in the 2 tablespoons of cream that were retained and allow to cool slightly.
- Pour the filling onto the cake. Then put the whole thing in the fridge to cool for about 1 hour until the glaze is just solid.
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