© All rights reserved, Thorsten Kraska, 2009
120 g butter (unsalted, soft)
300 g sugar
4 eggs (medium sized)
1 kg Magerquark (squeezed)
1 package Vanilla Pudding (for 500 mL milk)
1/4 tsp. baking powder
1/2 tsp grated lemon peel
1 dash salt
1 springform (26 cm in diameter)
You need squeezed Quark. The Quark you can buy is too moist. Put Quark into a suited cloth and squeeze as much fluid out of Quark as possible. To get 1kg Magerquark you will need about 1.25 Magerquark. For this recipe you will need Magerquark, which has a fat content of less than 10% in dry mass.
Preheat oven (175 C). Grease baking form or line it up with baking paper.
Mix butter and sugar at high speed until foamy. Add one egg and mix for about 1 minute. Repeat with other three eggs. Add other ingredients and mix until well blended.
Put dough into spring form and bake for 15 minutes. Then take it out of the oven and let it rest for 10 minutes at room temperature.
After 10 minutes put it back in the oven and bake for another 60 to 70 minutes or until done. When cake gets too dark cover it with aluminum foil.
Let cake cool in form for about 15 minutes. Then take it out of form and let it cool completely.
Before serving you can dust it with powdered sugar.