Light Currant and Quark Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g butter or mararine, soft
- 50 grams sugar
- 1 pinch (s) salt
- 2 egg yolks
- 4 tablespoons milk
- 200 g flour
- 2 egg whites
- 1 squirt lemon juice
- 160 g suar
- 2 tablespoon cornstarch
- 200 g low-fat quark
- 600 g cream cheese, low-fat level
- 200 ml cream
- 2 tablespoon lemon juice
- 300 g currants, red or white
- Butter, for the mold
- Breadcrumbs, for the mold
Print Recipe
Pin Recipe Instructions
- Butter a mold (26 cm) and sprinkle with breadcrumbs. Preheat the oven to 180 degrees top / bottom heat.
- Mix the butter, sugar and salt until creamy. Stir in the egg yolks and milk. Then add flour and knead into a smooth dough. Pour the dough into the prepared form and pull up a small edge. Pre-bake for 10 minutes. Then sprinkle the bottom with a few breadcrumbs.
- Beat egg whites with a squeeze of lemon juice. Then sprinkle in 40 g of sugar and beat until firm egg whites. Whip the cream.
- Mix 120 g sugar, cornstarch, low-fat quark, cream cheese and lemon juice to a creamy mixture. Carefully fold in the egg whites and whipped cream.
- Place the currants on the pre-baked base and pour the curd mixture over it. Bake at 180 degrees for about 45-50 minutes.
- When the edge turns slightly brown, the cake is ready.
- Switch off the oven and let the cake cool completely with the oven door slightly open. This prevents the surface from tearing.
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