Cakes and baking

Cocoa-dusted sponge cake with quark cream

A thin sponge cake layered with quark and whipped cream, then dusted with cocoa. Bakes in 10 minutes and serves eight; ready in 40 minutes.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
30 min
Cook time
10 min
Total time
40 min
Temperature
200 °C (400 °F)
Servings
8 servings
Difficulty
Medium
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This cocoa-dusted cake with quark and whipped cream is a quick dessert ready in about 40 minutes. The thin sponge cake bakes for just 10 minutes at 200 °C (400 °F), then is cut into two pieces. A cream made with quark (a fresh farmer's cheese), sugar, and whipped cream goes between the layers and on top, followed by a dusting of cocoa. It serves eight and is a handy choice when unexpected guests stop by.

Ingredients

Batter

Cream

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Instructions

Tip: tap a step to mark it as done.

  1. Beat the eggs with the sugar until foamy. Mix the flour, baking powder, vanilla sugar, and a pinch of salt, then fold into the beaten eggs.

    Line a baking sheet with parchment paper, drizzle the paper with oil, pour in the batter, and bake at 200 °C (400 °F) for 10 minutes.

  2. For the cream, mix the quark with the sugar. Whip the heavy cream, then gently fold it into the quark mixture. Cut the baked sponge into two equal pieces, spread one with cream, and cover with the other.

    Spread the remaining cream over the top, trim the edges if desired, and dust the cake with cocoa powder.

    Cocoa-dusted sponge cake with quark cream

Tip: Cut the cake in half directly on the parchment paper, then flip the second half onto the cream with the paper still attached and peel it off afterward. This keeps the thin sponge from breaking as you transfer it.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
369 kcal
Protein
9.9 g
Carbohydrates
49 g
of which sugars
37 g
Fat
15 g
of which saturates
9.0 g
Fiber
0.6 g
Salt
0.7 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: Kakaový koláč s tvarohovo-šľahačkovým krémom – za 40 minút

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