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Berry quark bundt cake – moist currant cake with quark

Berry quark bundt cake – moist currant cake with quark

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This delicious currant cake with quark is incredibly moist, fluffy and fruity at the same time. It is easy and quick to make with common ingredients. The berry quark bundt cake is an ideal dessert for the summer. However, with frozen fruits you can make it at any other time of the year. A detailed recipe for the currant cake with quark with exact quantities and step-by-step instructions can be found here at the bottom.

Moist fluffy fruity berry quark bundt cake

Thanks to tvorog or quark, the berry quark cake tastes heavenly moist. At the same time it is very fluffy and soft. Black currants give it a fruity, tart and summery note. This combination makes the currant cake with quark taste simply delicious.

How to make berry quark bundt cake

Replace black currants

Instead of using black currants, you can make the quark bundt cake with red currants. Or use your favorite berries for the recipe. For example, how about raspberries, blueberries or blackberries? Instead of fresh fruit, you can also use frozen fruit for the quark pound cake. In this case, you don’t defrost them beforehand, but add them directly from the freezer to the batter.

Alternatives for tvorog

Tvorog is available in Russian stores and some German supermarkets. Moreover, it is very easy to make tvorog by yourself. Alternatively, you can make the currant cake with quark instead of tvorog. In this case you may need a little more flour for the batter.

Currant cake with quark recipe

Use another baking pan instead of a bundt pan

You can bake the moist currant cake with quark not only in a bundt pan, but also in another baking pan. For example, a round springform pan is well suited for it. Or bake the quark cake with black currants in a loaf pan. A small square baking pan would also work. Also, you can bake currant quark muffins from the batter. Be sure to note that depending on the size of your baking pan, the baking time listed in the recipe may vary greatly.

This currant cake with quark is

  • moist,
  • fluffy,
  • fruity,
  • soft,
  • incredibly delicious,
  • summery,
  • with black currants,
  • also possible with other fruits,
  • easy and quick to make,
  • perfect for dessert with coffee or tea.

Pound cake with quark and currants

Simple recipe for berry quark bundt cake

The berry quark bundt cake recipe is very simple and quick. You just have to mix the ingredients to make the batter, pour the batter into the baking pan, put it in the oven and wait for the cake to finish baking. Here you can form a rough idea of how the preparation goes, and what you need for it. You can find the exact quantities and step-by-step instructions for making the moist currant cake with quark here below in the box recipe.

You need

  • black currants,
  • tvorog – alternatively quark,
  • butter,
  • eggs,
  • sugar,
  • flour,
  • baking powder,
  • vanilla
  • and pinch of salt.

How to make berry quark bundt cake: here’s how (Check out the detailed recipe at the bottom.)

  1. First you beat butter, sugar, vanilla and salt until fluffy. Then add tvorog and whip until homogeneous. Now you stir in eggs one by one. Then add flour with baking powder and mix to a viscous batter. Then add the black currants.
  2. Pour the batter into the bundt pan and bake the currant cake with quark at 180 °C for about 40 minutes. Done!

Moist quark cake with currants

How to make berry quark bundt cake: tips and tricks

  • Instead of black currants you can use other fruits. If you use frozen berries, you do not need to defrost them beforehand.
  • You can adjust the amount of sugar according to your taste.
  • Instead of Russian tvorog you can use quark. In this case you might need a little more flour for the batter.
  • The amount of flour given in the recipe may vary. Add enough flour mixed with baking powder to the rest of the ingredients until you get a very thick batter.
  • Do not stir the batter too long, but only briefly until you get a homogeneous consistency, so that the currant cake with quark tastes moist and not rubbery at the end.
  • To bake the cake you need a Ø 24 cm bundt pan. Alternatively, you can use another baking pan.
  • Do not bake the berry quark bundt cake longer than necessary. Otherwise it might taste dry. Use a wooden skewer to check if it is baked.

Did you make the currant cake with quark using this recipe? I’m looking forward to your results, your star rating and your comment here below on how you liked and succeeded in making the berry quark bundt cake.

Looking for more recipes with black currants? Try:

Berry quark bundt cake – moist currant cake with quark

Berry quark bundt cake (currant cake with quark)

This delicious currant cake with quark is incredibly moist, fluffy and fruity at the same time. It is easy and quick to make with common ingredients according to the recipe. The berry quark bundt cake is an ideal dessert for the summer. With frozen fruit, you can also make it at any time of the year.
Prep Time 20 mins
Cook Time 40 mins
Course Dessert
Servings 12

Equipment

  • Ø 24 cm bundt pan

Ingredients
  

  • 120 g black currants
  • 280 g tvorog
  • 150 g butter room-warm
  • 3 eggs
  • 180 g sugar
  • approx. 250 g flour
  • 10 g baking powder
  • 8 g vanilla sugar
  • 1 pinch of salt
  • butter to grease the baking pan
  • flour for dusting the baking pan

Instructions
 

  • Grease the bundt pan with butter and dust with flour, tapping off the excess flour.
  • Beat butter, sugar, vanilla sugar and salt for about 5 minutes until fluffy creamy light mass.
  • Add tvorog and beat until homogeneous.
  • Add eggs one at a time and beat each time until homogeneous.
  • Mix flour with baking powder, add it in batches to the tvorog mixture and mix just briefly to form a very viscous batter.
  • Gently stir black currants into the tvorog batter.
  • Pour the batter into the bundt pan, smooth it out and bake the currant cake with quark in a preheated oven at 180 °C top and bottom heat for about 40 minutes.

Notes

  • You can adjust the amount of sugar according to your taste.
  • Instead of Russian tvorog you can use quark. In this case you might need a little more flour for the batter.
  • Do not stir the batter too long, but only briefly until a homogeneous consistency, so that the currant cake with quark tastes moist and not rubbery at the end.
  • To bake the cake you need a Ø 24 cm bundt pan. Alternatively, you can use another baking pan.
  • Do not bake the berry quark bundt cake longer than necessary. Otherwise it could taste dry. Use a wooden skewer to check if it is done baking.
  • Note the detailed tips and tricks for making the currant cake with quark at the top of the post.
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