Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 2 egg (s)
- 4 egg whites
- 50 grams sugar
- 2 packs vanilla sugar
- 2 tablespoon cornstarch or potato flour
- 1 lemon (s), untreated
- 500 g quark, lean
- 100 g yourt, low in fat
- 2 tablespoon raisins
- 1 pinch (s) salt
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Using the hand mixer, stir 2 eggs with the sugar and vanilla sugar until frothy. Carefully stir in 2 tablespoons of cornstarch and the grated zest of the lemon. Add 500 g low-fat quark (if possible dry, let drain) and 100 g low-fat yoghurt, stir to a smooth cream. Stir in the raisins. Beat 4 egg whites with a pinch of salt until very stiff. Fold the egg whites under the mass.
- Line a springform pan with baking paper. Pour the cake mixture into the mold. Bake in a preheated oven at 160 ° C for 50 to 55 minutes.
- Put the cooled cake on a plate and dust with powdered sugar.
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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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