Description
Luftig-zart schmilzt die goldgelbe Käse-Quark-Blitz-Torte auf der Zunge: cremiger Quark, feine Vanille und Zitrone, saftige Rosinen und ein Hauch Butter vereinen sich zu einem unwiderstehlich aromatischen Genuss.
Ingredients
Scale
- 250 g Butter
- 300 g Zucker
- 6 Eigelb
- 1 kg Quark
- 1 Zitrone (Schale und Saft)
- 2 Päckchen Vanillepuddingpulver
- 80 g Rosinen
- 6 Eiweiß
- 1 Eigelb (zum Bestreichen)
- 2 EL Dosenmilch (zum Bestreichen)
Instructions
- Prepare all ingredients in advance. Allow the butter to come to room temperature so it is soft and easy to mix. Grease a springform pan (about 26 cm in diameter) and preheat your oven to 140°C top and bottom heat.
- Place the softened butter and sugar in a large mixing bowl. Using an electric mixer or stand mixer, beat the mixture on medium-high speed for several minutes until it becomes pale, fluffy, and creamy. This step helps incorporate air and results in a lighter cake texture.
- Add the 6 egg yolks to the butter-sugar mixture, one at a time, mixing well after each addition. This ensures the yolks are fully incorporated and the mixture remains smooth.
- Add the quark to the bowl. Grate the zest of the lemon and squeeze out the juice. Add both the lemon zest and juice to the mixture. Sprinkle in the vanilla pudding powder and add the raisins. Use a spatula or mixer on low speed to blend all ingredients together until you have a uniform, creamy batter. Scrape the sides of the bowl as needed.
- In a separate, clean bowl, add the 6 egg whites. Using clean beaters, whip the egg whites on high speed until stiff peaks form. The beaten whites should be glossy and hold their shape when the beaters are lifted.
- Gently fold the stiffly beaten egg whites into the quark mixture in two or three portions. Use a large spatula and a gentle hand, lifting and turning the mixture to avoid deflating the air from the egg whites. This step creates a light and airy filling.
- Pour the finished quark batter into the prepared springform pan. Smooth the surface with a spatula so it is even.
- In a small bowl, mix 1 egg yolk with 2 tablespoons of evaporated milk (Dosenmilch) until well combined. Using a pastry brush, gently brush the top of the quark mixture with the egg yolk-milk mixture. This will ensure a beautiful golden finish after baking.
- Carefully transfer the springform pan to the center rack of the preheated oven. Bake the cake at 140°C (top and bottom heat) for 75 to 80 minutes. The top should be golden brown, and the cake should feel set when gently pressed in the center.
- Once the cake is baked, remove it from the oven and allow it to cool in the pan on a wire rack. Run a knife around the edge to loosen it if necessary, then carefully remove the springform ring. Let the cake cool completely before serving for best texture and flavor.
Notes
For a variation, you can omit the raisins or replace them with dried cranberries or small chocolate chips. Ensure the egg whites are beaten to stiff peaks and folded in gently for the lightest texture. The cake tastes best when allowed to cool completely and can be stored in the refrigerator for several days.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
