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Blueberry, quark and yogurt sponge cake
A thin sponge cake layered with quark and sour cream, then topped with yogurt and cooked blueberries. Makes 20 servings.
Save on PinterestRecipe at a glance
- Prep time
- 40 min
- Cook time
- 12 min
- Temperature
- 180 °C (350 °F)
- Servings
- 20 servings
- Difficulty
- Medium
- Cuisine
- Slovak
This blueberry, quark and yogurt cake has a thin sponge base, a white layer of quark (farmer's cheese) and sour cream, and a purple topping made with plain yogurt and cooked blueberries. In Czechia, it is known as borůvkáč, a blueberry cake.
The sponge bakes in just 12 minutes, then the cake chills in the refrigerator until the yogurt layer sets.
Ingredients
Sponge cake
Quark layer
Blueberry layer
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Instructions
Tip: tap a step to mark it as done.
Bake the sponge cake
Beat the eggs with 4 tbsp sugar until thick and foamy, then gently fold in the flour and baking powder. Spread the batter on a baking sheet lined with parchment paper and bake at 180 °C (350 °F) for about 12 minutes. Let cool.
Spread on the quark layer
Beat the quark with the sour cream and 3 tbsp sugar, then spread over the cooled sponge cake.
Cook the blueberries
Briefly cook the blueberries with 1 tbsp sugar until they release their juices, then let cool.
Mix the yogurt layer
Prepare the gelatin according to the package directions. Beat the yogurt with 4 tbsp sugar, add the cooled blueberries, then stir in the gelatin after first mixing it with a little yogurt.
Chill until set
Spread the blueberry mixture over the quark layer and refrigerate until set, preferably for several hours.
Recipe by: Věrka Skoumalová
Tip: Cook frozen blueberries straight from the freezer; there is no need to thaw them. Let the quark layer set in the refrigerator before spreading on the yogurt layer so the layers do not mix.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 162 kcal
- Protein
- 8.4 g
- Carbohydrates
- 22 g
- of which sugars
- 13 g
- Fat
- 4.8 g
- of which saturates
- 2.8 g
- Fiber
- 0.8 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Čučoriedkový zákusok s tvarohom a jogurtom na piškóte
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