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Quark cream layer cake with cocoa
A thin sponge cake layered with quark, whipped cream, sugar, and vanilla, then dusted with cocoa. The sponge bakes in 10 minutes. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 10 min
- Total time
- 30 min
- Temperature
- 200 °C (400 °F)
- Servings
- 4 servings
- Difficulty
- Medium
This tender quark and cocoa cake with cream is a light, melt-in-your-mouth dessert. It starts with a thin sponge made with four eggs, sugar, and flour, baked in a 20 × 30 cm pan for just 10 minutes at 200 °C (400 °F). A layer of quark, a fresh cheese similar to farmer's cheese, is mixed with sugar, vanilla, and cream, while cocoa adds the finishing touch. The cake is fresh and light rather than heavy, and simple to prepare.
Ingredients
Cream filling
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Instructions
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- Beat the eggs with the sugar until foamy. In a separate bowl, mix the flour, vanilla sugar, baking powder, and a pinch of salt, then gradually add the dry mixture to the beaten eggs.
- Line a 20 × 30 cm baking pan with parchment paper and lightly brush the paper with oil.
- Bake the sponge at 200 °C (400 °F) for 10 minutes.
- Prepare the filling: mix the quark with all the sugar for the filling. In a separate bowl, whip the cream, then fold it into the quark mixture.
- Cut the baked sponge into two halves and trim any uneven edges as needed. Spread a layer of filling over one half and cover with the other half.
- Spread the remaining filling over the top, smooth it with a knife, and dust with cocoa powder.
Tip: Choose whipping cream with at least 30% fat and chill it thoroughly. Thinner cream will not whip properly, and the filling will run out from between the cake layers.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 647 kcal
- Protein
- 20 g
- Carbohydrates
- 99 g
- of which sugars
- 75 g
- Fat
- 20 g
- of which saturates
- 9.9 g
- Fiber
- 1.2 g
- Salt
- 1.4 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: Jemný tvarohovo-kakaový koláč so smotanou
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