Quark Fruit Cake
Ingrediënten
- 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
For the Cream
- 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.)
Instructies
- 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.
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