Preparation

20 Minuten

Making

100 Minuten

Difficulty

slightly

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

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ingredients

Makes one springform pan (about 12 pieces)

  • 250 g butter
  • 300 g sugar
  • 6 egg yolks
  • 1 kg quark
  • Juice and zest from 1 organic lemon
  • 2 packets of vanilla pudding mix
  • 80 g raisins, if desired
  • 6 egg whites

For brushing

  • 1 egg yolk and a little canned milk or cream

Making

  1. 01
    Cream the butter and sugar until light and fluffy. Add the egg yolks, quark, lemon juice and zest, and pudding mix, and stir to combine. Beat the egg whites until stiff peaks form and gently fold them in. Pour the mixture into a springform pan. Mix the egg yolks with the canned milk and brush the mixture over the quark batter. Bake at 140 °C (top and bottom heat) for 75–80 minutes.

❤️ Tip

Variations: You can also add some of your favorite berries to the batter or use them later to decorate the cake. For berries that are very juicy and have thin skins (such as raspberries), simply toss them briefly in a little gluten-free flour—this way, they’ll lose less juice and retain their flavor.

Did you know?

Quark is particularly high in protein and is especially popular in German-speaking countries, while it is hardly known in many other countries. It provides calcium and makes cakes nice and moist.

Our Tip

After baking, let the cake cool slowly in the turned-off oven—this will keep the surface smooth and prevent it from cracking.