Description
Luftig-leichter Quarkkuchen ohne Boden: Zart schmelzende, cremige Füllung mit feinem Vanillearoma, goldgelb gebacken, angenehm süß, leicht zitronig und samtig auf der Zunge – ein unwiderstehliches Dessert.
Ingredients
Scale
- 1 kg Quark
- 125 g Butter, melted
- 1 pinch salt
- 4 tablespoons semolina (Grieß)
- 6 tablespoons milk
- 4 eggs
- 150 g sugar
- 1 packet vanilla sugar
- a little lemon juice
Instructions
- Begin by separating the eggs, placing the yolks in one bowl and the whites in another clean, dry bowl.
- In a large mixing bowl, combine the egg yolks, quark, melted butter, salt, semolina, milk, sugar, vanilla sugar, and a splash of lemon juice. Mix thoroughly with an electric mixer or whisk until the batter is smooth and all ingredients are well incorporated.
- Using a clean whisk or electric mixer, beat the egg whites until they form stiff peaks. This means the egg whites should hold their shape and not slide or drip from the whisk when lifted.
- Carefully fold the beaten egg whites into the quark mixture. Use a spatula and gently incorporate the egg whites, lifting the batter from the bottom and folding over the top. Continue folding until the mixture is uniform and no white streaks remain. Be careful not to overmix, in order to keep the batter light and airy.
- Prepare a springform pan by lining the bottom with baking paper. Grease the sides of the pan lightly with butter or non-stick spray to prevent sticking.
- Pour the quark batter evenly into the prepared springform pan, smoothing the top with a spatula.
- Preheat the oven to 170°C (fan-assisted/convection). Once the oven is ready, place the pan in the center of the oven.
- Bake the cake at 170°C for approximately 1 hour, or until the top is golden brown and the center is set. You can check doneness by gently shaking the pan—the cake should be mostly firm with a slight wobble in the center. If necessary, bake a few minutes longer.
- Remove the cake from the oven and allow it to cool in the pan for at least 15-20 minutes. Then, carefully run a knife around the edge to loosen it, remove the springform, and let the cake cool completely on a wire rack before slicing and serving.
Notes
For best results, use full-fat quark for a creamy texture. The cake can be enjoyed plain, with powdered sugar dusted on top, or served with fresh fruit or a berry compote. Allow the cake to cool completely before slicing to help it set and achieve clean slices. Store leftovers in the refrigerator for up to 3 days.
- 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
