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Poslanecký tvarožník: Slovak quark and apricot cake
A sheet cake with a buttery crust, apricot jam, lemon-flavored quark filling, and a baked meringue topping. Makes one pan.
Save on PinterestRecipe at a glance
- Prep time
- 25 min
- Cook time
- 40 min
- Total time
- 1 hr 5 min
- Temperature
- 180 °C (350 °F)
- Servings
- 1 pan
- Difficulty
- Easy
Poslanecký tvarožník is a Slovak sheet cake with a buttery crust, apricot jam, a quark filling, and a meringue topping. The dough, made with cream and lemon zest, is partially baked, then spread with apricot jam and quark—a fresh farmer's cheese—mixed with egg yolks, sugar, and lemon. The cake is baked until nearly done, topped with egg whites beaten with sugar, and returned to the oven for a few minutes. It is a simple, old-fashioned cake like those our grandmothers baked, made with quark and preserves or jam from the pantry.
Ingredients
Dough
Quark filling
Meringue topping
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Instructions
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Mix the dough ingredients to form a dough, roll it out, and transfer it to a baking sheet. Bake in an oven preheated to 180°C (350°F) until only halfway done, then spread with the apricot jam and quark filling. Continue baking until nearly done.
Quark filling:
For the filling, mix 3 egg yolks, 500 g quark, 150 g sugar, 2 packets of vanilla sugar, and the zest and juice of 1/2 lemon.
Meringue topping:
For the meringue, beat 4 egg whites with 150 g sugar and 1–2 drops of lemon juice. Spread the meringue over the quark filling and return the cake to the oven for a few minutes.
Tip: Spread the meringue all the way to the edges so it touches the crust and will not shrink during baking. Let the cake cool before slicing, as the warm quark filling will squash under the knife.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 265 kcal
- Protein
- 6.5 g
- Carbohydrates
- 42 g
- of which sugars
- 30 g
- Fat
- 8.3 g
- of which saturates
- 4.8 g
- Fiber
- 0.5 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: Poslanecký tvarožník s marhuľovým džemom
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