Elderflower Quark Cake with Fresh Redcurrants

Name: Elderflower Quark Cake with Fresh Redcurrants
Prep time: 30 min
Cook time: 70 min
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: 200 g Digestive biscuits; 100 g Unsalted butter, melted; 750 g Full-fat quark; 150 g Granulated sugar; 3 pcs Large eggs; 30 g Cornstarch; 1 pc Lemon zest (from 1 lemon); 50 ml Elderflower syrup; 200 ml Heavy cream (30-35% fat); 200 g Fresh redcurrants; 2 tbsp Powdered sugar (for dusting)

Difficulty

medium

Time

1h 40m

Price Category

average

Calories

Medium

This cake is a delightful summer dessert, combining the delicate floral notes of elderflower with the tangy burst of fresh redcurrants, all nestled in a creamy quark filling. It's a perfect balance of sweet and tart, making it incredibly refreshing on a warm day. The buttery biscuit base adds a lovely crunch, complementing the smooth, light texture of the quark. Ideal for family gatherings or a special treat, this cake is sure to impress with its elegant flavors and beautiful presentation.

Steps

Prepare the Base

Crush digestive biscuits finely. Melt butter and mix with crushed biscuits. Press this mixture evenly into the bottom of a 24 cm (9.5 inch) springform pan lined with parchment paper. Chill in the fridge for at least 15 minutes. Preheat oven to 160°C (325°F).

Make the Filling

In a large bowl, combine quark, granulated sugar, eggs, cornstarch, lemon zest, and elderflower syrup. Mix until smooth. Gently fold in the heavy cream until just combined.

Bake the Cake

Pour the quark mixture over the chilled biscuit base. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan (water bath). Bake for 60-70 minutes, or until the edges are set but the center still has a slight wobble.

Cool and Serve

Turn off the oven, open the door slightly, and let the cake cool in the oven for 1 hour. Remove from the oven and water bath, let it cool completely at room temperature, then chill in the fridge for at least 4 hours, preferably overnight. Carefully remove the cake from the springform pan. Before serving, decorate generously with fresh redcurrants and dust lightly with powdered sugar.

	Per 100g	Per Serving 150g
Calories	280 kcal	420 kcal
Protein	9 g	13.5 g
Fat	18 g	27 g
Carbohydrate	22 g	33 g
Fiber	1 g	1.5 g
Sugar	17 g	25.5 g

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dairy

vegetarian

baked

for guests

dessert

creamy

Hungarian

summer

Cold

Elderflower Quark Cake with Fresh Redcurrants

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare the Base

Make the Filling

Bake the Cake

Cool and Serve

Extra Tips

► Ensure all dairy ingredients are at room temperature for a smoother, lump-free filling.

► Don't overmix the quark filling once the eggs are added; mix just until combined to keep it light.

► For a crack-free cake, bake it in a water bath or let it cool slowly in the oven with the door ajar.

Nutrition