Description
A delightful cake bursting with the tangy sweetness of redcurrants, perfect for any occasion.
Ingredients
Scale
- 200g all-purpose flour
- 150g sugar
- 4 eggs
- 100g butter, melted
- 1 tsp baking powder
- 1 pinch of salt
- 200g quark
- 100g heavy cream
- 200g redcurrants
- 50g icing sugar (for dusting)
Instructions
- Preheat the oven to 180°C (350°F).
- In a bowl, whisk together the eggs and sugar until light and fluffy.
- Gradually add the melted butter and mix well.
- Sift the flour, baking powder, and salt into the mixture, folding it gently.
- Pour the batter into a greased cake pan and bake for 25-30 minutes, or until a skewer comes out clean.
- Allow to cool.
- In a bowl, combine quark and heavy cream and whip until fluffy.
- Spread the cream onto the cooled cake.
- Top with redcurrants and dust with icing sugar.
- Serve chilled.
Notes
Store in the refrigerator for up to three days or freeze the un-frosted cake for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cake, dessert, redcurrants, baking, fluffy