Quark Sponge Cake (for Small Cake Pan)
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g wheat flour (type 550 or 405)
- 2 egg (s)
- 90 g suar
- 1 vanilla sugar
- 50 g butter, soft
- 120 g quark, (40%)
- 1 teaspoon Baking powder
- 1 shot rum
- 2 drops butter-vanilla flavor
Print Recipe
Pin Recipe Instructions
- Beat the eggs with the sugar and vanilla sugar until frothy. Then stir in the softened butter, quark, rum and flavor. Mix flour with baking powder and add while stirring.
- Preheat the oven (hot air: 160 degrees, top-bottom heat: 180 degrees)
- Grease a small loaf pan. Pour in the dough and bake for about 50-60 minutes. When the cake is lightly browned and the dough no longer sticks to the stick test, it is done.
- Turn the cake out, let cool down a bit and dust with powdered sugar.
- It still tastes very juicy the next day.
- Tip: If you like, you can spice up the sponge cake, e.g. with chopped apples or other fruit, raisins, etc.
- If you want to use a normal sized cake pan, you should simply double the ingredients.
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