Quark cake with white chocolate


2 egg(s)

70 g sugar

75 g wheat flour

30 g cornstarch

1 teaspoon, solidified baking powder


6 sheets of gelatine

2 lime(s)

500 g

low-fat quark 500 g concentrated milk

75 g sugar

2 bag(s) of vanilla sugar

200 g white couverture

100 g cream


For the dough, beat the eggs with the whisk on the highest setting until frothy.

Slowly add 70 g sugar, beat for a total of 4 minutes.

Mix the flour with cornstarch and baking powder, sift half of it into the

egg cream, stir briefly at the lowest setting.

Fold in the remaining mixture in the same way.

Pour the dough into a 26mm springform pan and smooth it out.

Put the mold in the preheated oven.

Bake for 12 to 15 minutes at 200°C top/bottom heat

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