Tuesday, 22 October 2013

Quark cake

Crikey - lately my kitchen has looked like a scene from the Great British Bake Off! This time I baked one of my (and Finland's favourites): quark cake. Traditionally this is made using the sweet bun dough, but since for me it's all about the filling, I want to maximize that and keep the doughy bit to minimum. So I made mine using the pie dough I used for the berry pie too. 

If you prefer lemon over orange, use the zest of 1/2 lemon instead and plump the raisins in hot water.


3,5 dl all purpose flour
1 dl sugar
125 g butter (cold)
3-5 tbsp cold water

Rub the ingredients (apart from water) to a crumbly mixture. Be quick so it won't get too warm. Then start adding the water little by little until the dough starts sticking together, Wrap tightly in cling film and let rest on the fridge for half an hour.

Roll in thinly to a sheet a little bigger than the dish you're using. Roll it around the rolling pin and transfer to the dish. Or press it onto the bottom and the sides using your hands. Trim off the excess. My tin, the one I also used for the kale quiche, measures 22 cm in diameter so the edges came to 5 cm high.


2 tubs (á 250 g) of quark
2 dl cream
3 eggs
80 g raisins
zest and juice of 1 orange
1 dl sugar or more, to taste
2 tsp vanilla sugar
2 tbs potato starch (or corn starch)

Finely grate the orange zest and squeeze the juice. Cook the raisins in juice until plump and soft. Whip the cream and combine with the rest of the ingredients until smooth. Pour over the base and bake at 175° at the lower part of the oven until the cake starts getting a nice golden colour - 30-40 minutes. Turn off the oven and continue cooking in the residual heat for another 20 minutes. Let cool (preferably until the next day) before serving.




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