Jaffa cake with quark


For the dough:

3 egg yolks

3 tbsp water, lukewarm

100g powdered sugar

1 pack of vanilla sugar

3 egg whites

50g flour

50 g cornstarch

1/2 tsp baking powder

For covering:

500 g low-fat quark or cream quark

125g sugar

9 sheets of gelatin

1 lemon(s), including the juice

3 cups of cream

1 tsp cocoa powder

1 pack of cream stiffener

1 pt. Cookies, Jaffa


Make a sponge cake dough from the ingredients as follows: Beat egg yolks, lukewarm water, powdered sugar and vanilla sugar until fluffy.

Mix the flour with the baking powder and the cornstarch and sift over the egg mixture, fold in carefully and finally fold in the stiffly beaten egg white.

Pour into a springform pan lined with baking paper and bake at 175° for 20 minutes. Let cool down.

Place the cake ring around it.

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