Name: Quark Fruit Cake
Ingredients: 5 tbsp 40 g Yeast; ¾ cup 200 ml Water, lukewarm; 2⅓ cups 400 g Whole wheat flour; 2 tbsp plus 1 tsp (50 g Honey); 3½ tbsp 50 g Butter, or untempered vegetable margarine, room temperature; Dash of sea salt; Light margarine (for the pan); ¾ cups 200 ml Milk; ½ cup 80 g Rice flour; ¼ cup 80 g Honey; 14 oz 400 g Low-fat quark; 1 Egg; 4 tsp 10 g Confectioner’s sugar mixed with vanilla pulp; 35 oz 1 kg Seasonal fruit (e.g. strawberries, grapes, plums, etc.)

Dissolve yeast in some lukewarm water and add to the flour.
Mix in the honey, butter, and sea salt and pour in the rest of the water.
Knead strongly for 10 minutes.
If the dough is too soft, add a bit more flour.
Cover and let rise in a warm place for about 45 minutes, until it has doubled in volume.
Preheat oven to 400 °F (200 °C).
In the meantime, boil milk for the quark cream.
Sprinkle in the rice flour and boil to make a porridge.
Mix in honey, quark, egg, and vanilla sugar.
Cut the washed fruit into small pieces.
Knead the dough well once more, roll out, and place in a buttered cake pan (with a 1in (2 cm) high edge).
Spread the quark cream smooth on top and press the fruit into the cream.
Bake for about 45 minutes.

Quark Fruit Cake

Ingrediënten

For the Cream

Instructies

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