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Quark and raisin crumb cake
A buttery crumb cake with an egg-free dough and a quark and raisin filling, baked at 180 °C (350 °F) for 40–50 minutes. Makes 1 pan.
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- Prep time
- 20 min
- Cook time
- 40–50 min
- Temperature
- 180 °C (350 °F)
- Servings
- 1 pan
- Difficulty
- Medium
- Cuisine
- Slovak
This quark and raisin crumb cake has a crumbly dough made with flour, butter, sugar, and baking powder, without any eggs. The mixture resembles crumbs and rests briefly in the refrigerator before use. Meanwhile, quark, a fresh cheese similar to farmer's cheese, is beaten with eggs, sugar, and vanilla sugar to make the filling, then raisins are stirred in. The cake is layered and baked for 40–50 minutes at 180 °C (350 °F), making it a weekend treat to serve with coffee or tea.
Ingredients
Filling
1 cup = 250 ml (metric cup)
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Instructions
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- Sift the flour into a bowl and add the softened butter, cut into pieces.
- Add the granulated sugar and baking powder and mix thoroughly. The dough will not have a typical dough consistency; it will be loose and crumbly, almost like a crumble topping. Let it rest in the refrigerator.
- Meanwhile, prepare the filling: use a handheld mixer to mix all the filling ingredients except the raisins.
- Stir the raisins into the filling.
- Remove the dough from the refrigerator, scatter half of it into a baking pan, and press down lightly. There is no need to grease or flour the pan.
- Pour the filling over the dough and spread it evenly.
- Scatter the remaining dough over the filling. Bake in an oven preheated to 180 °C (350 °F) for 40–50 minutes.
Tip: Scatter the top layer of dough evenly without pressing it down so it bakes into a crisp crumble. Mix the filling just until smooth; beating it too long would make it puff up in the oven and collapse as it cools.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 359 kcal
- Protein
- 6.3 g
- Carbohydrates
- 53 g
- of which sugars
- 32 g
- Fat
- 14 g
- of which saturates
- 8.5 g
- Fiber
- 1.0 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: Sypaný tvarohový koláč s hrozienkami
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