Friday, October 2, 2009

Semolina Mango Quark Cake



Quark is a fresh cheese of East European origin. It is soft, white and un-aged similar to fromage frais. It is not the same thing as cream cheese or cottage cheese. Quark is often used in sandwiches, salads, and cheesecake in Germany.


Recipe source: Frießinger Mühle



  • 100 g Sugar

  • Juice of 1/2 freshly squeezed lemon

  • 300-350 g Canned mango, drained

  • 4 Egg whites

  • 30 g Almond, chopped (optional)


  1. Beat sugar and butter until you until you've got a smooth mixture. Beat in egg yolks until creamy and smooth. Add in quark and lemon juice and stir until well-combined.

  2. Mix semolina, baking powder and baking soda and add to the butter-quark mixture. Whip the egg whites until they are stiff. Fold into the batter. Carefully add in mango.

  3. Spread the batter into an 8-9 inch greased baking tin and sprinkle almonds on top. Bake at 190C/375F for about 45 minutes.



Semolina Mango Quark Cake on Foodista

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