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Quark Fruit Cake

Deel op Facebook Print Recipe

Ingredients

  • 5 tbsp 40 g Yeast
  • ¾ cup 200 ml Water, lukewarm
  • 2⅓ cups 400 g Whole wheat flour
  • 2 tbsp plus 1 tsp 50 g Honey
  • 3½ tbsp 50 g Butter, or untempered vegetable margarine, room temperature
  • Dash of sea salt
  • Light margarine for the pan

For the Cream

  • ¾ cups 200 ml Milk
  • ½ cup 80 g Rice flour
  • ¼ cup 80 g Honey
  • 14 oz 400 g Low-fat quark
  • 1 Egg
  • 4 tsp 10 g Confectioner’s sugar mixed with vanilla pulp
  • 35 oz 1 kg Seasonal fruit (e.g. strawberries, grapes, plums, etc.)

Instructions

  • Dissolve yeast in some lukewarm water and add to the flour.
  • Mix in the honey, butter, and sea salt and pour in the rest of the water.
  • Knead strongly for 10 minutes.
  • If the dough is too soft, add a bit more flour.
  • Cover and let rise in a warm place for about 45 minutes, until it has doubled in volume.
  • Preheat oven to 400 °F (200 °C).
  • In the meantime, boil milk for the quark cream.
  • Sprinkle in the rice flour and boil to make a porridge.
  • Mix in honey, quark, egg, and vanilla sugar.
  • Cut the washed fruit into small pieces.
  • Knead the dough well once more, roll out, and place in a buttered cake pan (with a 1in (2 cm) high edge).
  • Spread the quark cream smooth on top and press the fruit into the cream.
  • Bake for about 45 minutes.
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Course; Cake / Fruit
Cuisine; Austria / European