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Quark and fruit cake with strawberry jelly
Sponge cake layered with buttery quark cream and fruit, topped with strawberry syrup jelly and chilled until set. Serves 20.
Save on PinterestRecipe at a glance
- Prep time
- 40 min
- Cook time
- 15–20 min
- Temperature
- 180 °C (350 °F)
- Servings
- 20 servings
- Difficulty
- Easy
- Cuisine
- Slovak
This quark and fruit cake with strawberry jelly has a fluffy six-egg sponge, a cream made with quark (a fresh farmer's cheese), butter, powdered sugar, and vanilla sugar, and your choice of fruit topped with gelatin made with strawberry syrup.
Instead of gelatin with syrup, you can use a colored cake glaze prepared according to the package directions.
Ingredients
Sponge cake
Quark cream
Fruit and jelly
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Instructions
Tip: tap a step to mark it as done.
Bake the sponge cake
Beat the eggs with the sugar until light and foamy, then gently fold in the sifted flour and baking powder along with the oil. Pour the batter into a baking sheet lined with parchment paper and bake at 180 °C (350 °F) for about 15–20 minutes. Let cool.
Make the cream
Mix the quark with the powdered sugar and vanilla sugar until smooth. Add the melted butter and mix to combine. Refrigerate the cream until slightly firm.
Assemble the layers
Spread the cream over the cooled sponge cake and let it set. Arrange the fruit on top.
Add the jelly
Prepare the gelatin according to the package directions using the water and strawberry syrup. When it begins to thicken, pour it over the fruit and refrigerate the cake until set.
Tip: Do not use fresh pineapple or kiwi, as they will prevent the gelatin from setting; canned pineapple works fine. Pour on just a thin layer of jelly first to hold the fruit in place so it does not float.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 197 kcal
- Protein
- 6.3 g
- Carbohydrates
- 22 g
- of which sugars
- 17 g
- Fat
- 9.9 g
- of which saturates
- 5.1 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: Tvarohový zákusok s ovocím v jahodovom želé
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