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The quark cake is light, fluffy and very tasty. It’s no wonder that it is increasingly becoming part of the menus of various restaurants and that it has found its rightful place in households. Another advantage is that it can be prepared in many different ways. So if you are afraid of complicated and time-consuming preparation, know that thanks to this recipe your quark cake will be ready within ten minutes and you won’t even have to bake it. What will you need?
- 150 grams of your favorite plain cookies without filling
- 75 grams of softened butter
- Half a cup of powdered (confectioners’) sugar
- 1 and a quarter tubs of quark
- 100 grams of cream cheese
First prepare the crust
The crust will be made mainly of cookies and softened butter. Crush the cookies into small pieces, for example with a rolling pin, and mix with the butter into a firm mass that holds together. Press this mixture into a cake pan and place it in the refrigerator to firm up even more. Meanwhile, prepare the quark cream.
For the cream you will need the remaining ingredients. Beat the plain cream cheese together with the powdered sugar. You can also add 1 tablespoon of fresh vanilla scraped from a vanilla pod. Whip these ingredients into a firm, thick mousse.
The cream must be fluffy
Then add the quark to the cream and beat again. The cream should be fluffy, smooth and free of lumps. When the cream is perfectly combined, take the prepared crust out of the fridge and spread the cream over it. Then decorate the cake to taste. It tastes best with fresh fruit, for example blueberries, strawberries or currants. A looser blueberry jam or stewed fruit also works well, or grated dark chocolate or cocoa powder.
Then put the cake in the refrigerator for another 2–3 hours before serving. It will make an excellent light dessert with an afternoon coffee; in summer you can season it with seasonal fruit. You can adjust the amount of sugar depending on how sweet the cookies for the crust are or the fruit or chocolate you put on top.
