Pyszny Quarkkuchen z 2 kubkami

Introduction:

Quarkkuchen, or quark cake, is a delightful dessert that combines the richness of twaróg (Polish quark) with the fluffiness of whipped egg whites, creating a deliciously light and creamy cake. This cake is a perfect choice for family gatherings, celebrations, or as a sweet treat to enjoy with coffee. With simple ingredients and easy-to-follow instructions, you can easily recreate this traditional cake in your own kitchen.

Ingredients:

• 5 eggs
• 850 g twaróg (can be replaced with magerquark)
• 200 g sugar
• 2 cups of sweet cream (200 g each)
• 2 cups of sour cream (200 g each)
• 3 tablespoons of neutral oil
• 2 packets of vanilla pudding
• 3 drops of lemon essence
• 1 teaspoon of rum
• 1 packet of vanilla sugar
• Butter and breadcrumbs for greasing the pan

Directions:

1. Separate the eggs: Start by separating the egg yolks from the egg whites. Whisk the egg whites until stiff peaks form—this is a crucial step for achieving a light and fluffy cake.
2. Mix the ingredients: In a large bowl, combine the egg yolks, twaróg, sugar, oil, vanilla pudding, lemon essence, and rum. Mix everything thoroughly until you have a smooth, consistent batter.
3. Combine the mixtures: Gently fold the whipped egg whites into the twaróg mixture. Be careful not to deflate the egg whites, as their airiness is key to the texture of the cake.
4. Baking: Pour the prepared batter into a greased 26 cm cake pan, dusted with breadcrumbs. Place the pan in a preheated oven at 180°C. Bake for 60-70 minutes. Avoid opening the oven door during baking to ensure the cake rises evenly.
5. Cooling: After baking, leave the cake in the oven to cool. It is essential to let it cool completely before removing it from the pan.
6. Serving: Once the cake has cooled, carefully remove it from the pan. Dust with powdered sugar or serve with seasonal fruits for added flavor.

Serving and Storage Tips:

• The cake can be served warm or at room temperature.
• For longer storage, keep the cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
• To reheat, warm the cake gently in the oven for a few minutes, or enjoy it cold.

Variations:

• Fruit variations: You can add fresh fruit like berries, apples, or peaches to the batter for a fruity twist.
• Gluten-free option: Replace the breadcrumbs with gluten-free breadcrumbs or almond flour for a gluten-free version of this cake.
• Vegan version: Substitute eggs with a flaxseed mixture and use plant-based creams to make a vegan-friendly quarkkuchen.

FAQs:

Q1: Can I use regular cream instead of sour cream? Yes, you can use regular cream if you prefer a milder taste, but sour cream adds a nice tanginess that complements the sweetness of the cake.

Q2: Can I make this cake in a different-sized pan? Yes, but keep in mind that the baking time will vary depending on the size of the pan. A larger pan will require a shorter baking time, while a smaller pan may need more time in the oven.

Q3: What’s the best way to store leftovers? Store leftover quarkkuchen in an airtight container in the fridge. It’s best enjoyed within 3-4 days, but it can be frozen for longer storage.

Enjoy making this delicious quarkkuchen, and savor the light, creamy texture with every bite!