German cuisine · Desserts & Sweets

Quark Streusel Cake

Sheet cake made from yeast dough with a creamy quark layer and thick butter streusel, best served warm.

Ingredients · for 8 servings

• 500 g flour
• 1 cube fresh yeast (42 g)
• 250 ml lukewarm milk
• 80 g sugar
• 80 g softened butter
• 3 eggs
• 1 pinch salt
• 750 g quark
• 150 g sugar for the cream
• 1 packet vanilla pudding powder
• 300 g flour and 150 g sugar for the streusel
• 180 g cold butter

Instructions

1. Dissolve the yeast in the lukewarm milk with 1 tsp sugar and let stand for 10 min. until foam forms.
2. Mix 500 g flour with 80 g sugar and salt, add the yeast milk, 1 egg, and the softened butter, and knead for 8 min. into a smooth, glossy dough; let rise covered for 45 min. until doubled.
3. For the streusel, rub 300 g flour, 150 g sugar, and the cold butter into coarse crumbs with your fingertips, and chill until baking.
4. Stir the quark with 150 g sugar, the remaining 2 eggs, and the pudding powder until smooth and a thick cream forms.
5. Roll out the dough on a greased baking sheet, pull up a small edge, spread the quark cream evenly over it, and scatter the streusel thickly on top; let rest for 20 min.
6. Bake in a preheated oven at 180°C top/bottom heat for 35–40 min. until the streusel is golden brown and the cream is set, then let cool on the sheet until lukewarm and cut into pieces.