Name: Grandma's lattice quark cake – a treat you can't refuse
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 250 g plain flour; 60 g powdered sugar; 2 egg yolks; 100 ml sour cream; grated zest of 1 lemon; a pinch of salt; 1 teaspoon baking powder; 500 g smooth quark; 3 egg yolks; 2 egg whites; 200 ml sour cream; grated zest of 1 lemon; 150 g powdered sugar; 2 stale rolls or buns (finely chopped); raisins to taste; apricot jam for spreading; 4 egg whites; 150 g granulated sugar

Preparation procedure

Dough preparation: In a bowl mix the flour, sugar, salt, baking powder and lemon zest. Add the yolks and sour
Prebaking the base: Roll out the dough on a floured surface, transfer to a baking sheet lined with parchment paper, prick with a fork and bake in an oven preheated to 170 °C for about 10–15 minutes. Then let cool and spread a thin layer of apricot jam.
Preparing the filling: Whisk the yolks with the sugar, add the quark, sour cream, lemon zest and the finely chopped rolls. Whisk the egg whites into stiff peaks and gently fold them into the quark mixture.
Baking: Spread the quark filling over the prebaked dough and again spread a thin layer of jam. Bake at 150 °C for approximately 25–30 minutes, until the cake sets. Check with a skewer that it is done.
Preparing the meringue lattice: Beat the egg whites until stiff, then add the sugar and whisk until the meringue is glossy and firm. Using a piping bag, create a lattice on the surface of the cake. Bake at 200 °C until the meringue turns pink, or dry at 130 °C with the door ajar if you want the lattice white.

Preparation time and number of servings

Total time: 1 hour 30 minutes
Active preparation: 45 minutes
Number of servings: 10–12

Conclusion

This grandma’s lattice quark cake is the perfect combination of tender dough, a moist quark filling and a light meringue lattice. It tastes great warm or cold and, thanks to its timeless flavor, will please all lovers of traditional homemade baking. One piece is enough and you’ll understand why this recipe is passed down from generation to generation.