Obstkuchen mit Quark-Öl-Teig (fruit cake with quark-oil dough)
Units
Temperature
Servings
Ingredients
Dough
- 250 g quark rounded
- 100 ml neutral oil rounded
- 130 g sugar rounded
- 2 eggs rounded
- 5 ml vanilla extract rounded
- 280 g flour rounded
- 10 g baking powder rounded
- 1 g fine salt rounded
Fruit
- 700 g plums or apples, pitted or cored, cut into pieces or slices rounded
- 20 g sugar, for scattering over the fruit rounded
Method
Method
- Whisk the quark, oil, sugar, eggs and vanilla together until smooth.
- Whisk the flour, baking powder and salt together separately, then fold into the wet mixture just until combined; the dough will be thick and heavy, more like a batter than a dough you can roll.
- Spread the dough into a lined 26 cm springform, smoothing it evenly with the back of a spoon.
- Arrange the fruit over the top, pressing it in slightly, and scatter with the sugar.
- Bake at 180°C for 35 to 40 minutes, until a skewer between two pieces of fruit comes out clean and the top is lightly golden.
- Cool in the tin for 15 minutes, then release the sides and cool on a rack before slicing.
Notes
- This dough does not need creaming, proving or chilling. It is mixed and in the oven within 15 minutes, which is the entire appeal; do not add extra steps that belong to a different kind of cake.
- The dough is thick and does not spread on its own. Push it into the corners of the tin with the back of a spoon rather than expecting it to level itself.
- A dense, slightly moist crumb is correct here, a result of the quark rather than underbaking; a completely dry crumb means it has gone too far the other way.
- It keeps for 3 days in the fridge, covered, and is good cold or gently reheated.
Ingredient substitutions
- Plums or apples can be almost any firm fruit in similar weight; apricots, pears or pitted cherries all work well.
- Quark can be replaced with well-drained Greek yogurt in a pinch, though the crumb is slightly less dense.
- A dusting of cinnamon over the fruit before baking is a good, simple addition.
- For a lightly crunchy top, scatter a spoonful of sliced almonds over the fruit along with the sugar.