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Unwiderstehlicher Quarkkuchen

Ein schneller, einfacher und saftiger Quarkkuchen, der mit cremiger Füllung und zitroniger Frische begeistert – perfekt für jeden Kaffeeklatsch.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: German
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 200 g Butter for a tender texture and rich flavor
  • 300 g Sugar adjustable to taste
  • 1 kg Quark preferably low-fat or 20% fat for creaminess
  • 4 tbsp Semolina (Grieß) helps firm up the filling
  • 1 packet Vanilla sugar for subtle vanilla flavor
  • 1 packet Vanilla pudding powder for binding and creaminess
  • 1 packet Baking powder to help the cake rise
  • 6 pieces Eggs for structure and fluffiness
  • 1 piece Organic lemon juice and zest for fresh lemon flavor

Equipment

  • Pot
  • Mixing Bowl
  • Springform or Baking Pan

Method
 

  1. Step 1: Gently warm butter and sugar together in a pot until the sugar dissolves well and the mixture is smooth.
  2. Step 2: In a separate bowl, mix quark, semolina, vanilla sugar, vanilla pudding powder, baking powder, eggs, lemon juice, and zest until well combined.
  3. Step 3: Add the quark mixture to the warm butter-sugar mixture and stir everything into a smooth batter.
  4. Step 4: Butter a baking pan generously and pour the batter in. This prevents sticking and helps the cake release easily.
  5. Step 5: Bake the cake at 180°C (top and bottom heat) for about 45 minutes. Perform the toothpick test to check doneness.
  6. Step 6: After baking, let the cake cool well so it firms up and cuts nicely.
  7. Step 7 (Optional): Dust the cooled cake with powdered sugar before serving for a pretty finish.

Notes

Use sour cream instead of quark for a creamier texture. Add fresh berries like raspberries or blueberries to the batter for a fruity twist. You can substitute whole grain semolina or spelt flour for a healthier version. Vary the citrus zest with orange or lime for a different freshness. Store leftovers covered in the fridge for up to 3 days. The cake can also be frozen in pieces and thawed overnight in the fridge.