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Strawberry Quark Cake

Der fruchtig-cremige Klassiker mit fluffigem Biskuit und leichter Quarkcreme, perfekt für jede Gelegenheit und einfach in weniger als einer Stunde zubereitet.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 14 portions
Course: Cake, Dessert
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

For the Biskuitboden
  • 4 pieces eggs for the airy sponge cake base
  • 170 g sugar for perfect sweetness in the batter
  • 1 packet vanilla sugar for fine aroma
  • 1 pinch salt enhances flavors
  • 180 g flour base for the sponge cake
  • 1 tsp baking powder for fluffiness
  • 1 tsp lemon zest adds a fresh note
For the Quark Cream
  • 4 sheets gelatin to set the quark cream
  • 500 g low-fat quark creamy base
  • 70 g sugar for the quark filling
  • 2 tbsp lemon juice for pleasant acidity
  • 300 g whipped cream for airy quark cream
  • 400 g strawberries fresh and juicy
  • 100 g whipped cream for garnish
  • powdered sugar for dusting sponge cake pieces

Equipment

  • Springform (26 cm)
  • Mixing Bowl
  • Electric Mixer
  • Small Pot
  • Knife
  • Sieve or sifter

Method
 

  1. Step 1: Preheat oven to 180°C top/bottom heat (160°C fan). Line a 26 cm springform pan with parchment paper.
  2. Step 2: Beat eggs with sugar, vanilla sugar, and salt for about 5 minutes until very fluffy and airy.
  3. Step 3: Mix flour, baking powder, and lemon zest. Gently fold this mixture into the egg batter to preserve airiness.
  4. Step 4: Pour batter into springform and bake sponge cake for about 35 minutes. Let cool completely.
  5. Step 5: Soak gelatin sheets in cold water.
  6. Step 6: Mix low-fat quark with sugar and vanilla sugar.
  7. Step 7: Squeeze gelatin and gently warm with lemon juice in a small pot until fully dissolved.
  8. Step 8: Quickly stir dissolved gelatin into quark mixture.
  9. Step 9: Wash strawberries, remove stems, and cut into small cubes.
  10. Step 10: Whip 300 g cream until stiff and gently fold together with strawberry cubes into the quark cream.
  11. Step 11: Cut cooled sponge cake horizontally into two equal layers.
  12. Step 12: Place the bottom layer on a cake plate and evenly spread the strawberry quark cream on top.
  13. Step 13: Chill cake in refrigerator for at least 1 hour to let the cream set.
  14. Step 14: Whip remaining 100 g cream until stiff and put into a piping bag.
  15. Step 15: Cut the top sponge layer into 14 small pieces and dust them with powdered sugar.
  16. Step 16: Carefully remove the cake ring and divide the cake into 14 portions.
  17. Step 17: Place a dollop of whipped cream on each portion and position a sponge piece at an angle to form a fan shape.
  18. Step 18: Keep the cake refrigerated until serving.

Notes

Variations include substituting quark with mascarpone, swapping strawberries for raspberries or mixed berries, and adding fresh mint or basil. Gelatin can be replaced with agar-agar for a vegan version. The cake can be prepared a day ahead for better flavor blending. Store covered in fridge up to 2 days and refresh toppings before serving.