Name: Quark cake with raspberries and vanilla cream – a delicate dessert for coffee
Prep time: 65 min
Cook time: 65 min
Total time: 65 min
Yield: 8
Ingredients: 200 g plain flour; 12 g baking powder; 100 ml milk; 2 eggs; 80 g granulated sugar; 100 ml vegetable oil; vanilla sugar to taste; a pinch of salt; 150 g smooth quark; 20 g sugar (to taste); 1 egg; vanilla sugar to taste; raspberries (fresh or frozen)

Preparation procedure

Preparing the pan and oven Preheat the oven to 180 °C. Line the pan with baking paper or grease and flour it.
Batter In a bowl, whisk the eggs with the sugar, vanilla sugar and a pinch of salt until paler and foamy. Pour in the oil, mix, then stir in the milk. Separately combine the flour with the baking powder and gradually work it into the egg mixture. Spread the batter into the pan.
Vanilla quark cream Mix the quark with the sugar, vanilla sugar and egg until smooth. Spoon it evenly over the batter (it can be a thinner layer).
Fruit and baking Generously scatter raspberries over the surface. Bake at 180 °C for about 40 minutes, until a skewer inserted into the batter comes out dry.
Finishing Let cool briefly, optionally dust with powdered sugar, and cut into wedges.

Total preparation time

Preparation: 15–20 minutes
Baking: 40 minutes
Cooling (inactive): 10 minutes
Total: approx. 65–70 minutes

Number of servings

8–10 servings (depending on wedge size)

Conclusion

This quark cake is ideal when you want „something sweet“ without complications. The airy base, delicate vanilla quark and fresh raspberries complement each other perfectly – the cake is excellent still warm and also the next day. You can vary it with strawberries, blueberries or currants.