Moist semolina and quark cake with sour cherries

Moist semolina and quark cake with sour cherries

Total: 1 hr | Active: 20 Min.
Nutritional value / piece: 170 kcal
, Fat: 3 g
, Carbohydrate: 25 g
, Protein: 9 g

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.


12 pieces


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:

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Cake mixture

6 eggs
120 g sugar
1 parcel vanilla sugar (approx. 8 g)
1 organic lemon, use grated zest
120 g durum wheat semolina
500 g low-fat quark
1 glass morello cherry (sour cherry) (approx. 340 g), rinsed, drained

To bake

2 tbsp apricot jam, stirred until smooth
2 tbsp coconut flakes
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1 loaf tin (approx. 30 cm), fully lined with baking paper

How it's done

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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.

Good to know
Tip: Warm the apricot jam slightly, then stir until smooth.

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