Quark Fruit Gateau

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Ingredients for 12 portions, 26 cm Ø springform cake tin
  • For the sponge base
  • 6 Egg(s)
  • 300 g Sugar
  • 1 package Vanilla sugar
  • 1 pinch(es) Salt
  • 1 Lemon(s), juice only
  • 0.5 Lemon(s), finely grated zest
  • Rum flavouring
  • 250 g Flour, plain
  • Butter, for the baking tin
  • For the cream
  • 250 g QimiQ Classic, unchilled
  • 125 g Low fat quark [cream cheese]
  • 50 g Sugar
  • 1 sachet(s) Vanilla sugar
  • 1 Orange(s), squeezed
  • 125 ml Cream 36 % fat, whipped
  • Peaches, cut into segments

Preheat the oven to 160 °C (convection oven).


For the sponge base: separate the eggs. Whisk the egg yolks with half of the sugar, the vanilla sugar, salt, lemon juice, lemon zest and rum flavouring until fluffy.


Whisk the egg whites until fluffy. Add the rest of the sugar and continue to whisk until stiff.


Sift the flour and fold it into the egg yolk mixture alternately with the egg white.


Fill into a greased cake tin and bake in the preheated oven for approx. 35 minutes.


For the cream: whisk the cold QimiQ Classic smooth.

Add the quark, sugar, vanilla sugar and orange juice and mix well.
Carefully fold in the whippd cream.
Arrange the peach slices on the sponge base in a cake ring. Cover with the cream and chill for at least 4 hours (preferably over night).
Decorate with fruit before serving.