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To prepare cakes that are tasty and fluffy, you don’t need gluten – that is, regular flour. This version of desserts will be appreciated by those who are forced to follow a gluten-free diet (celiacs), but also by people for whom gluten simply doesn’t agree. Gluten is, in fact, a rather complex substance to digest. So many people (even those whose health allows it) try to avoid gluten in their diet. If you’ve ever tried it, you know that it’s rather complicated. Gluten is present even where you wouldn’t expect it.
Ingredience
To prepare this gluten-free quark cake you will need the following ingredients:
- 600 g quark,
- 280 g condensed milk,
- 3 eggs,
- 2 teaspoons starch,
- 1 pinch of salt.
Preparation
In a deep bowl, mix the quark, condensed milk and yolks. If you have a mixer, you can use it, because it will make the job easier. It can also be done with a fork, although it’s true that you’ll work up a bit of a sweat before you get a uniform mixture. Whip the egg whites with a pinch of salt and the starch until stiff peaks form. Once the meringue cannot be turned out of the bowl on its own, it is perfectly firm. Then fold it in portions into the quark mixture. Be careful — thanks to the meringue your mixture will be wonderfully fluffy, so it’s worth folding the meringue in very gently.
Baking
Prepare a cake pan. Grease it thoroughly with butter or line it with baking paper. Pour the quark mixture into this pan. Smooth its surface so that it is nice and even. Place a cup of hot water on the bottom of the oven. Then bake the filled cake pan in the usual position you are used to. The oven should be preheated to 180 °C. The baking time is 45 to 50 minutes. After this time period has passed, open the oven door and let the cake cool completely inside it.
Serving
You can serve the cake as is, sprinkled with powdered sugar. You can also decorate it with melted chocolate or caramel.
