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Dewy quark cake: creamy, doesn't collapse and always turns out (old family recipe)

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Dewy quark cake: creamy, doesn't collapse and always turns out (old family recipe) recept

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  • Easy to prepare
  • 8 portions
  • 75 minutes
Jan, 18. 12. 2025

Traditional dewy quark cake with meringue, on which golden „drops of dew“ form after cooling. Clear ingredients, step-by-step instructions, timings and number of servings.

The dewy quark cake is an honest classic: a shortcrust base, a tall layer of smooth quark and a light egg-white meringue, on which, after baking and rapid cooling, the typical golden droplets form. The cake is firm, doesn’t collapse and holds its shape nicely after resting. Below you will find the tried-and-tested family method.

For 8 portions

Ingredients

Dough (baking tray approx. 30 × 40 cm):

Quark filling:

Meringue layer:

Preparation procedure

  • Dough Mix the flour, baking powder, powdered and vanilla sugar. Add the yolks and butter, quickly work into a smooth dough. Press into a baking tray lined with baking paper (or greased and floured). Lightly dust the bottom with flour.
  • Quark filling Put 2 eggs and 2 yolks into a bowl, add ¾ cup sugar and vanilla sugar, briefly whisk. Gradually whisk in the quark, then the oil, milk and pudding powder. Stir until smooth. Spread the filling over the dough and bake at 180 °C (top/bottom heat) for 40–45 minutes – the edges will slightly brown and the center will set.
  • Meringue About 5–10 minutes before the end of baking start whipping the egg whites to soft peaks, then add the sugar by tablespoons and beat into a firm, glossy meringue.
  • Baking the meringue Remove the cake after ~45 minutes, quickly spread the meringue (you can create waves with a fork) and return to the oven at 170 °C for another 8–10 minutes. The meringue should only set, remaining light in color.
  • „Dew“ and cooling Move the tray immediately to a cool place and let it cool quickly – during cooling golden drops will form on the meringue. Then put the cake in the refrigerator overnight. Cut only after it has completely cooled.

Total preparation time

  • Preparation: 20–25 min

  • Baking: 50–55 min (including meringue)

  • Cooling/resting: min. 4 h (preferably overnight)

  • Total: active approx. 1 h 15 min + cooling

Number of servings

15–20 slices (depending on size)

Conclusion

The dewy quark cake is a dessert „foolproof“ – the thick quark layer is creamy and firm, the meringue topping light and decorative. Do not skip the long cooling; it is precisely thanks to it that the characteristic „dew“ forms and the slices will be perfect. Great for celebrations and for Sunday coffee.

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