by Katrin Hakenesch

Quarktorte

 I love all kinds of cakes and this one is one of my favorites. Quarktorte is not exactly a cake (Kuchen), it’s rather a “fancy cake”, a little special. My husband told Karin about my Quarktorte and that he loves it so much. This way I came to the honor to bake one for Karin and Gary and would like to share the recipe with you.

Two notes:

It is a German recipe, which calls for Quark. You can find Quark at special grocery stores like Jonathon’s in La Jolla, but it is fairly expensive compared to the very reasonable Quark you can buy in stores in Germany. In the US I substitute the Quark with Greek Yogurt and use less milk then the original recipe calls for.

The recipe is metric. I do recommend using a digital scale for measuring ingredients for baking because it is more accurate then the traditional way.

You need one 24 cm springform pan. I cover the base with parchment paper and cover the sides slightly with butter. Preheat the oven to 350 F.

Base:

160 g flour
60 g butter
60 g sugar
1 egg
1 teaspoon backing powder
1 pinch of salt

Filling:

750 g Quark or whole milk Greek Yogurt
200 g sugar
300 ml milk (with Yogurt 200ml)
150 ml canola oil
1 package Vanilla pudding powder
Juice from ½ lemon
1 whole egg
2 egg yolks beat the egg white in a separate bowl until stiff

Optional: add grated lemon zest from 1 lemon

 

Prepare the dough for the base and fill into the springform, spreading the dough over the pan and forming a little rim around it. Place in refrigerator.

Mix the other ingredients with a handheld mixer until well combined. At the very end carefully fold the egg white into the mixture. Fill into the springform and bake for 1 hour. Check during the last 20 minutes of baking that the top doesn’t darken too much. If it gets too dark, cover the top loosely with some aluminum foil. Take out of the oven and let cool before you remove the springform.

Enjoy!