Plum & poppy seed quark cake

Total time: 3hr 10m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 565 Kcal, 13g Protein, 59g Carbohydrates, 30g Fat


  • Shortcrust pastry
  • 300 g butter, soft
  • 125 g sugar
  • 1 tsp vanilla sugar
  • 2 egg yolk
  • 2 pinches salt
  • 400 g white flour
  • 2 tsp baking powder
  • 1 organic lemon, use grated zest only
  • Filling
  • 3 tbsp plum jam
  • 500 g low-fat quark
  • 80 g poppy seeds
  • 150 g cream quark
  • 2 eggs
  • 150 g sugar
  • 1 organic lemon, use grated zest and juice
  • 2 egg white
  • 1 pinch salt
  • 50 g cornflour
  • Topping
  • 1 tbsp sugar
  • 350 g plums, quartered
  • To bake
  • a little icing sugar
  • Utensils
  • One springform pan (approx. 24 cm in diameter), greased

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  • Shortcrust pastry

    Place the butter in a bowl and stir in the sugar, vanilla sugar and salt. Mix in the egg yolks and continue to stir until the mixture becomes lighter in colour. Combine the flour, baking powder and lemon zest, add to the mixture, cover and refrigerate for approx. 1 hr. Chill one quarter of the pastry for the crumble topping. Roll out half of the remaining pastry on to the prepared cake tin base, close the tin frame. Shape the remainder of the pastry into a roll (approx. 60 cm long), place around the edge of the tin, press gently and pull upwards approx. 4 cm. Prick the base firmly with a fork, refrigerate for approx. 15 mins.
  • Filling

    Spread the jam over the pastry base. Mix the quark with all the other ingredients up to and including the salt, spread over the pastry base.
  • Topping

    Mix the plums with the sugar, spread on top of the quark mixture. Using your hands, crumble the chilled pastry and scatter over the plums.
  • To bake

    Approx. 1¼ hrs. in the lower half of an oven preheated to 180°C. Remove, allow to cool a little, remove the tin frame, slide the cake onto a cooling rack, leave to cool and dust with icing sugar.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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