Quark cake with strawberries

Total time: 4hr 40m
Preparation Time: 40m

For 12 piece

Nutritional Information

Contains 219 Kcal, 7g Protein, 27g Carbohydrates, 9g Fat


  • Strawberries
  • 300 g strawberries, thinly sliced
  • 2 tbsp sugar
  • 1 organic lemon use half of grated zest and 2 tbsp of juice
  • Quark mixture
  • 500 g half-fat quark
  • 150 g sugar
  • 1 parcel bourbon vanilla sugar
  • 3 tbsp water, boiling
  • 8 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 2 dl full cream
  • 2 fresh egg white
  • 1 pinch salt
  • Base
  • 120 g sponge fingers
  • Decoration
  • 200 g strawberries some cut in half, the rest in slices

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  • Strawberries

    Mix the strawberries, sugar, lemon zest and juice, cover and set aside.
  • Quark mixture

    Mix together the quark, sugar and vanilla sugar in a bowl. Dissolve the gelatine in the water, combine with 2 tbsp of the quark mixture and immediately stir into the remaining mixture. Whip the cream until stiff, place on top of the quark mixture. Beat the egg whites with the salt until stiff, carefully fold into the quark mixture along with the whipped cream.
  • Base

    Brush the inside of a springform pan (approx. 24 cm) with a little oil and line with cling film. Place the closed pan on a cake plate. Cover the base with tightly packed sponge fingers (sugar side down). Carefully spoon the reserved strawberries and resulting juice on top of the sponge fingers. Top with the quark mixture, then cover and leave to set in the fridge for approx. 4 hrs.
  • Decoration

    Carefully remove the tin frame. Decorate the cake with strawberries.
  • Shelf life:

    Cover and keep in the fridge for approx. 2 days.

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