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Our semolina and quark cake tastes wonderfully fruity and is incredibly moist. Made without flour and butter, and topped with delicious sour cherries and coconut flakes, this cake can be enjoyed all year round. Fun fact: This recipe is inspired by one that our grandma found years ago in an old-school gossip magazine. We’ve modified and perfected it a few times. We swear by the homemade apricot jam.
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake mixture
To bake
Utensils
1 loaf tin (approx. 30 cm), fully lined with baking paper
How it's done
Cake mixture
Using the whisk on a mixer, beat the eggs, sugar, vanilla sugar and lemon zest in a bowl until the mixture becomes lighter in colour and frothy. Mix the semolina and quark into the mixture. Transfer the cake mixture to the prepared tin, arrange the sour cherries on top.
To bake
Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack. Spread the jam on top of the cake and sprinkle with coconut flakes.
| Tip: | Warm the apricot jam slightly, then stir until smooth. |
|---|
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