Description
Luftig-leichter Quarkkuchen ohne Boden: goldgelb gebacken, zart schmelzend, cremig und saftig. Feiner Vanilleduft trifft auf sanfte Süße, mit zarter Kruste und lockerer, samtiger Textur – ein unwiderstehlicher Genuss.
Ingredients
Scale
- 1 kg Quark
- 125 g Butter, melted
- 4 eggs
- 150 g sugar
- 1 packet vanilla sugar
- 1 pinch salt
- 4 tablespoons semolina
- 6 tablespoons milk
- a little lemon juice
Instructions
- Preheat your oven to 170°C (fan or convection setting). Prepare a springform pan by lining the bottom with baking paper to prevent sticking and ensure easy removal of the cake after baking.
- Separate the eggs carefully, placing the egg yolks in one mixing bowl and the egg whites in a clean, dry bowl. Set the egg whites aside for later.
- To the bowl with the egg yolks, add the quark, melted butter, sugar, vanilla sugar, salt, semolina, milk, and a splash of lemon juice. Using a hand mixer or a stand mixer, beat all these ingredients together until the mixture is creamy, smooth, and well combined.
- In the separate bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. The egg whites should be glossy, smooth, and hold their shape when you lift the beaters.
- Gently fold the beaten egg whites into the quark mixture. Use a spatula to carefully incorporate the egg whites, working in batches and using gentle, sweeping motions to preserve as much air as possible. This will help the cake remain light and fluffy.
- Pour the completed batter into the prepared springform pan. Smooth the top with a spatula to ensure an even surface.
- Place the pan in the preheated oven and bake the cake for approximately 1 hour. Check towards the end of baking: the cake should be golden brown on top and set in the center. If the cake browns too quickly, you can loosely cover it with aluminum foil.
- After baking, remove the cake from the oven and let it cool in the pan for at least 10-15 minutes. Then carefully run a knife around the edge, release the springform, and let the cake cool completely on a wire rack before serving. This helps the cake firm up and makes it easier to slice.
Notes
For extra flavor, you can add a bit of grated lemon zest along with the lemon juice. Serve the cake plain, dusted with powdered sugar, or with fresh berries and whipped cream. Make sure to use full-fat quark for the best texture and flavor. The cake is delicious both chilled and at room temperature.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
