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This creamy quark cake with raspberries and crispy streusel combines the best of three worlds: a crumbly shortcrust base, a velvety quark filling, and fruity raspberries crowned by a crispy streusel topping. The result is a harmonious dessert that impresses both visually and in taste.
When I baked this cake for the first time, I was surprised at how well the combination of tangy raspberries and sweet quark mixture harmonizes. The streusel give the whole thing a wonderful texture and make the cake something special.
Key Ingredients
- Low-fat quark: Forms the creamy base of the filling and provides, with its slight acidity, the characteristic cheesecake flavor
- Raspberries: Give the cake freshness and a fruity note that harmonizes perfectly with the quark filling
- Vanilla pudding powder: Binds the quark mixture and gives it a fine vanilla flavor
- Streusel dough: The combination of flour, butter, and sugar provides the crispy base and the delicious streusel on top
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Detailed Preparation
- Make Perfect Streusel Dough:
- Sift the flour and baking powder into a large bowl. Add the sugar and mix briefly. Dice the cold butter and add to the dry ingredients. Work with fingertips into a crumbly mass. Add egg and knead into a smooth dough. Chill dough for 30-60 minutes.
- Prepare Quark Mixture:
- Mix low-fat quark with sugar, vanilla pudding powder, and egg until smooth.
- Prepare Raspberries:
- Mix fresh or frozen raspberries with cornstarch.
- Assemble Cake:
- Line springform pan with dough base. Pour in quark mixture. Distribute raspberries. Crumble streusel over the top.
- Bake and Finish:
- Bake at 180°C (356°F) for 50-60 minutes. Let cool in the oven. Dust with powdered sugar.
I've found that this cake tastes even better on the second day when the flavors have had time to combine. The streusel stay crispy and form a wonderful contrast to the creamy quark mixture.
Berry Delicacy
This quark cake combines creamy filling, tangy raspberries, and crispy streusel into a summery taste experience. The smaller springform pan guarantees the perfect proportion of all layers.
Serving Recommendations
- Classic with coffee or tea
- With whipped cream or vanilla ice cream
- Garnished with fresh raspberries
Variation Possibilities
- Use other berries or fruit types
- Lemon zest in the quark mixture
- Incorporate white chocolate
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Storage Tips
- Keeps in the refrigerator for 3-4 days
- Store in springform pan or under cake dome
- Individual pieces can be frozen
After many attempts, this cake is a guaranteed success. The harmony of crispy streusel, creamy quark mixture, and fruity raspberries delights young and old alike.
Frequently Asked Questions
- → Can I use other fruits?
- Yes, you can easily replace the raspberries with cherries, blueberries or blackberries. It's important to use the cornstarch to bind excess moisture.
- → Why does my cake collapse?
- The cake should be completely cooled before you cut it. This way it remains stable and doesn't collapse.
- → Can I prepare the cake in advance?
- Yes, you can bake the cake the day before. Store it in the refrigerator and dust it with powdered sugar just before serving.
- → How long does the cake keep?
- Stored in the refrigerator, the cake keeps for about 3-4 days. Cover it well so it doesn't dry out.
- → Can I use frozen raspberries?
- Yes, frozen raspberries work excellently. Let them thaw and drain before mixing them with the cornstarch.
- → Is low-fat quark necessary?
- Low-fat quark makes for a lighter filling, but you can also use quark with a higher fat content for a creamier taste.