Gluten-free berry-quark tiger cake
Gluten-free berry-quark tiger cake
Doses
1
furryCooking time
20
minutesThis cake has a fresh summer raspberry aroma and brings to mind happy walks in the woods, followed by sitting on the terrace in the sunshine and enjoying freshly baked treats. The three different layers of the cake are intertwined to create a luscious and complex taste experience.
Ingredients
- Pale dough
2,5 tl baking powder
3 tsp vanilla sugar
2,5 dl sugar
250 g butter
4 eggs
1,5 dl milk
- Chocolate track
100ggluten-free dark baking chocolate
10 g butter
2 rkl gluten-free dark cocoa powder
2 rkl milk, cream or other liquid
- Quark
250gquark
2 pcs eggs
0,75 dl sugar + fresh raspberries and blueberries about 150 g in total
- For decoration
50 g berries and whipped cream
Preparation
- In a water bath, add the dark chocolate, 10 g butter, cocoa and milk. Heat until the chocolate is melted and the mixture is smooth. Allow to cool to room temperature.
- In a separate bowl, mix together the dry ingredients for the light dough. In a separate bowl, beat the room-temperature butter and sugar until fluffy. Add the eggs and flour alternately. Add the milk to the batter. Beat until smooth.
- In a separate bowl, measure and mix the quark, eggs and sugar.
- Spread the white dough on a baking sheet (about 30 cm x 40 cm). Spoon the chocolate mix over the white dough in about five places. Use a chopstick or fork to mix the dough slightly. Spoon the quark mix over the pie and mix the top slightly. Add the berries to the top and press them slightly into the dough.
- Bake in a 200°C oven for about 20-25 minutes.
- Let cool and serve with whipped cream and fresh berries.
Tip
- To make the cake into an Easter dessert, decorate the surface with small Easter eggs and chicks after baking and add a little cream and lemon to the whipped cream.
