by Katrin Hakenesch
Â I love all kinds of cakes and this one is one of my favorites. Quarktorte is not exactly a cake (Kuchen), itâ€™s rather a â€œfancy cakeâ€, 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.
It is a German recipe, which calls for Quark. You can find Quark at special grocery stores like Jonathonâ€™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.
160 g flour
60 g butter
60 g sugar
1 teaspoon backing powder
1 pinch of salt
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 Â½ 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 doesnâ€™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.