GERMAN QUARK CAKE
120 g caster sugar
100 g butter
3 eggs
500 g Quark
1 teaspoon vanilla essence
1 teaspoon lemon rind, grated
1 teaspoon lemon juice
60 g flour
1 teaspoon baking powder
Preheat oven to 175 degrees Celsius.
Beat together the first seven ingredients till well blended.
Mix baking powder with flour and sift. Fold into the quark mixture.
Butter and flour a loaf pan. Pour batter into it.
Bake for 45-55 minutes until top is lightly browned. Remove from heat – it will flop down again when cool; that’s normal.
(Variations: Add small slices of apple, maraschino cherries cut in halves or raisins or cranberries pre-soaked in rum.).
NOTE: As a long-time resident of the Black Forest, I can speak authoritatively on Quark, which is a delicious soured whole milk product. It is made at home by letting whole milk sour and then draining away the whey. It resembles sour cream, but is soured milk minus the whey. The Austrians indeed call it “Topfen” or “Pot Cheese”—when in USA I have sought it in vain. I have looked for substitute for cooking/baking and have most often been referred to Cream Cheese or Ricotta or Mascarpone. I have also pressed all the liquid our of Cottage Cheese and pressed the curds through a sieve.
BRINEEL DU TOIT
