Small Quarkküchlein with jam – Quick recipes from my kitchen
Quark is a real all-rounder. It can be processed with herbs into a delicious herb quark or it is mixed with whipped cream and fruit topped a heavenly dessert. The applications are very diverse, so Quark is very popular with us in Germany. However, Quark is unknown in many countries. Italy is known e.g. only Mascarpone or England the Clottet Cheese. That's a pity.
Quark also cuts a fine figure when baking. What would my world be without my mom's delicious quark cake?
Today I have made small Quarkküchlein with a subtle lemon note and Marmeladenkleksen. Since these cakes have no bottom, the dough is stirred together very quickly. The idea for this recipe I have from the Mini cake by Cornelia Schinharl, I only needed about 10 minutes for the preparation. These little cakes were baked in a muffin baking tray, but other small molds are also suitable.
Small cottage cheese with jam
Quick delicious quark cakes.
80 g of butter
80 g tube cane sugar
40 g spelled semolina (or durum wheat semolina)
2 tablespoons of lemon juice
500 g quark (20% fat)
2 tsp cornstarch
50 g favorite jam
Preheat the oven to 180 degrees.
Prepare the molds.
Squeeze out the lemon juice.
Beat the butter with the sugar and the semolina in a bowl until frothy. Stir in the quark, the eggs and the lemon juice and fold in the cornflour.
Heat the jam in a saucepan until it becomes liquid.
Distribute the quark mixture on the molds and decorate with small jam points on top.
Bake the cake for about 30 minutes until a light browning occurs.
After baking, let cool for about 10 minutes and then remove from the molds.