Quark cream cheese Napoleon cake
The popular Russian Napoleon cake interpreted differently? That's possible with this recipe! The quark cream cheese Napoleon cake consists of a fluffy quark dough and a light cream cheese cream. It tastes airy, creamy and refreshing.
Servings 20
Ingredients
for the dough
- 500 g quark
- 300 g sugar
- 6 eggs
- approx. 1000 g flour
- 10 g baking soda (sodium bicarbonate)
- 1 pinch of salt
- flour for the work surface
for the cream
- 500 g cream cheese
- 400 g butter room warm
- 1000 ml milk
- 200 g sugar
- 4 eggs
- 50 g cornstarch
Instructions
Preparation of the dough
- Beat eggs, sugar and salt to an airy light mass.
- Mix quark with baking soda, add it to the egg-sugar mixture and mix.
- Add flour in portions to the quark mixture and knead briefly to form a soft, slightly sticky dough.
- Divide the dough into 15 equal pieces, flatten each piece slightly and chill them, covered, for 20 minutes.
- First take one piece of dough out of the fridge, roll it in flour and roll it out very thinly on a sheet of baking paper to a circle of about Ø 26 cm (put the leftover dough from cutting out the circle back in the fridge for now). Place the dough circle together with the baking paper on a baking sheet, pierce it several times with a fork and bake it in a preheated oven at 200 °C top and bottom heat for about 6 - 7 minutes until it turns lightly golden brown or gets lightly golden brown spots. Repeat the same with the other dough pieces and let the 15 cake layers cool down.
- Roll out the leftover dough thinly, cut and bake another cake layer out of it if desired (depending on how much leftover dough you have). Bake also the last rolled out dough scraps and crumble them finely afterwards.
Preparation of the cream
- Mix sugar, eggs and cornstarch to a homogeneous mass without lumps.
- Bring milk to a boil in a thick-bottomed saucepan and remove from heat.
- Immediately add the egg-sugar mixture to the milk in a thin stream, stirring constantly, return the saucepan to the heat, bring the mixture to a boil over medium heat, stirring constantly, and simmer until thickened like pudding, about 5 minutes. Then let the pudding mixture cool to room temperature, stirring occasionally.
- Beat softened butter for about 5 minutes until light and fluffy and creamy.
- Add cream cheese to the butter and beat briefly until homogeneous.
- Add the pudding mixture to the cream cheese and butter mixture in batches and whip each time to a homogeneous cream.
Preparation of the cake
- Spread all the cake layers generously with the cream and stack them on top of each other.
- Brush the edges of the cake with the remaining cream and sprinkle the top and edges with the crumbs. Refrigerate the quark cream cheese Napoleon cake for 8 hours or overnight.
Notes
- The amount of flour given may vary. Add only enough flour to the other ingredients until you get a soft, slightly sticky dough. Do not overdo it with flour, or the cake layers may taste dry.
- With the recipe you get a fairly large quark cream cheese Napoleon cake. For a smaller cake, reduce the quantities by half, for example. See my notes on this above.
- Note the detailed tips and tricks for making the quark cream cheese Napoleon cake at the top of the post.