This wonderful recipe was submitted to us by Micaela Schilling of Concord, New Hampshire (and we’re very grateful).
If you have a recipe you would like to share, please send it to moosletter@cheesemaking.com.
Note: The recipe for Quark can be found at our website (along with over 100 others) – click here.
Recipe for Quark-Whipped Cream Torte “Kaese-Sahne”
Cake Ingredients:
4 eggs
1 cup granulated sugar
2 tbsp hot water
2 cups cake flour
1 tsp baking powder
Filling Ingredients:
6 tbsp cold water
2 packages Knox gelatin
2 cups whipping cream
2 cups Quark
1 lemon, zested and juiced
2/3 cup granulated sugar
Cake Instructions:
Preheat oven to 350 F. Grease a 10-inch spring-form pan.
Beat eggs, sugar, and hot water together for about 10 – 15 minutes until frothy.
Combine the flour and baking powder.
Gently fold the flour mixture into the egg mixture.
Gently pour dough into spring-form pan.
Bake for about 20 – 30 minutes or until wooden toothpick inserted into center comes out clean.
Cool on wire rack.
Once cake is cold, cut into two layers.
Filling Instructions:
Place 6 tbsp cold water into a small saucepan. Mix in gelatin powder and let sit about 10 minutes.
In the meantime, whip the whipping cream until stiff peaks form.
In a separate bowl, mix together quark, sugar, lemon zest, and lemon juice.
Slowly heat gelatin until liquid, stirring to dissolve. Once the powder has been totally dissolved, remove from heat and let cool slightly.
Using a mixer, slowly add gelatin to quark mixture, stirring constantly.
Fold whipped cream into quark/gelatin mixture.
Let stand for about 15 minutes (no longer) in fridge to firm up slightly.
Assembly Instructions:
Place bottom cake layer onto cake plate.
Lightly grease the ring of spring-form and place it over the cake to form a ‘container’ for the cream filling, (if possible use an adjustable cake ring for assembling the cake, it is higher than a spring-form pan and easier to remove. However a spring-form “ring” works just as well.
Spoon filling onto cake. Smooth top.
Place top layer onto filling (if filling is still too soft, wait a bit before placing top cake layer.)
Cover with plastic wrap and refrigerate at least 4 hours before serving.
Remove ring and smooth the cream sides if needed.
Dust with powdered sugar by putting about 1 tsp of powdered sugar into a small sieve and tap gently to let the sugar “snow” onto the cake.
Decorate with strawberries or any seasonal fruit is optional.
Makes 12 servings.
The cake keeps several days in the fridge.
