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Introduction:
Looking for a quick and easy dessert that still impresses with flavor? This quark cake is a perfect solution! With minimal effort and just a few ingredients, you can have a light and fluffy cake ready to bake in under 10 minutes. Quark, a mild and creamy cheese, adds a rich texture and subtle tang to the cake, making it irresistible to both casual dessert lovers and connoisseurs alike. Whether you're an experienced baker or a kitchen newbie, this recipe is sure to become a staple in your baking repertoire.
Ingredients:
250g (9 oz) quark cheese
150g (3/4 cup) sugar
3 large eggs
200g (1 1/2 cups) all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
100g (1/2 cup) butter, softened
Pinch of salt
Powdered sugar for dusting (optional)
Instructions:
Preheat the Oven: Start by preheating your oven to 180°C (350°F). Grease and flour a round cake pan (about 9 inches in diameter) or line it with parchment paper for easy removal.
Mix Wet Ingredients: In a large mixing bowl, whisk together the quark cheese, sugar, eggs, and vanilla extract until smooth and well combined. The mixture should have a creamy consistency.
Add Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring gently until everything is incorporated. Avoid overmixing.
Add Butter: Melt the softened butter and fold it into the batter. This will give the cake a rich, tender crumb.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool for about 10 minutes in the pan before transferring it to a wire rack. Once fully cooled, dust with powdered sugar if desired.
Serving and Storage Tips:
Serving: This quark cake is delicious on its own or served with fresh fruit, a dollop of whipped cream, or a scoop of vanilla ice cream. It’s perfect for afternoon tea, family gatherings, or as a sweet treat after dinner.
Storage: Store the cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, it can be refrigerated for up to a week. You can also freeze the cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap before freezing.
Variations:
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