Description
Dieser Bodenlose Quarkkuchen begeistert mit samtig-cremiger Textur, zarter Vanillenote und feiner Zitronenfrische. Golden gebacken, locker-luftig und herrlich saftig – ein unwiderstehlich leichtes Dessert.
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 (convection/ Umluft). Prepare a springform pan by lining the bottom with baking paper. Lightly grease the sides if desired to help with easy removal.
- Separate the eggs, placing the yolks in a large mixing bowl and the whites in a clean, dry bowl. Set the whites aside for later.
- To 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 sturdy whisk, mix all ingredients together thoroughly until you achieve a smooth, homogeneous batter without lumps.
- Using clean beaters, whip the egg whites with an electric mixer on high speed until stiff peaks form. This means when you lift the beaters, the whites should hold their shape and not slide off.
- Gently fold the beaten egg whites into the quark mixture in two or three batches. Use a large spatula and a gentle folding motion to incorporate the whites without deflating them. This step is crucial for a light and airy texture in your finished cake.
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- Place the pan on the middle rack of your preheated oven and bake for approximately 1 hour, or until the cake has risen, is golden brown on top, and a toothpick inserted in the center comes out mostly clean. If the top browns too quickly, you can loosely cover it with aluminum foil after 40 minutes.
- Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. The cake will deflate slightly as it cools—this is normal.
- Once cooled, carefully run a knife around the edge of the pan, release the springform, and transfer the cake to a serving plate. Dust with powdered sugar if desired. Serve chilled or at room temperature.
Notes
For best results, use full-fat quark for a creamy texture. You can add lemon zest for extra flavor, or top the finished cake with fresh berries or fruit compote. The cake tastes even better after resting in the fridge for a few hours, making it ideal for preparing in advance.
- 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
