Crustless Quark Cake
A East German-style cheesecake with a light ricotta and semolina filling, baked without a crust.
Ingredients11
- lemon1 Stück
- eggs6 Stück
- salt1 TL
- margarine120 g
- sugar250 g
- vanilla sugar1 Päckchen
- ricotta1000 g
- semolina100 g
- cornstarch1 EL
- baking powder1 TL
- powdered sugarnach Belieben
Instructions
- 1
Line the bottom of a springform pan with parchment paper and grease the sides. Preheat the oven to 350°F (180°C) conventional setting.
- 2
Wash the lemon in hot water, grate the zest and squeeze out the juice.
- 3
Separate the eggs and beat the whites with the salt until stiff and glossy.
- 4
Beat the yolks with margarine, sugar, vanilla sugar, lemon zest and juice until pale and creamy.
- 5
Stir the ricotta and semolina into the mixture.
- 6
Sift in the cornstarch and baking powder, then gently fold in the egg whites in two batches.
- 7
Pour the batter into the pan and bake about 30 minutes at 350°F (180°C) conventional. Reduce to 320°F (160°C) and bake another 25 to 30 minutes until the top is golden.
- 8
Dust with powdered sugar if you like.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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