Quark – Cup Cake
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g raisins, seedless
- 2 cl kirsch
- 125 g butter
- 150 grams sugar
- 1 packet vanilla sugar
- 2 egg (s)
- 250 g quark (low-fat quark)
- 350 g flour
- 1 packet baking powder
- 8 tablespoon milk
- Margarine, for greasing
- Breadcrumbs, for sprinkling
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Rinse the raisins in a colander with hot water. Drain and transfer to a bowl. Pour cherry brandy over the top and leave to soak for 15 minutes, covered. Beat the butter in a bowl until frothy. Gradually add the sugar and vanilla sugar, then the eggs one by one.
- Strain the quark through a sieve into the bowl. Mix everything well and stir until smooth.
- Mix the flour and baking powder. Alternate tablespoonfuls with the milk and fold into the quark mixture. Finally, the raisins come in.
- Grease a cup cake pan with margarine and sprinkle with breadcrumbs. Pour in the batter. Slide the form into the preheated oven on the lower rail and bake at approx. 180 ° C for about 75 minutes.
- Take the mold out of the oven. Let the cake cool down a bit and turn it out onto a plate. Dust with powdered sugar.
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