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.
- 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
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.
- 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.