Himbeer-Käsekuchen

Very tasty and very German. It has quite a large layer of quark filling and quite a thin base. You could use other fruit instead of raspberries. It tasted even better the day after baking.

HimbeerKaseKuchen2

Himbeer-Käsekuchen (14 pieces)
Adapted from Mein LandRezept

50 g butter
100 g sugar
2 eggs
190 g flour
1/2 sachet baking powder (8 g)
pinch of salt

2 eggs, separated
100 g sugar
1 sachet vanilla sugar (8 g)
500 g low fat quark
50 ml oil (rapeseed)
250 g raspberries
40 g slivered almonds

Prepare a baking tin (35×25 cm). Preheat the oven to 180C.
Cream the butter with the sugar, add the eggs one by one and mix until incorporated. Mix flour, baking powder en salt, then fold in. Pour into the prepared tin and smooth.
Whip the egg whites until they form stiff peaks. Whip the egg yolks with the sugar and vanilla sugar until pale and creamy. Add the quark and the oil, mix. Then fold trough the whipped egg whites. Fold trough the raspberries. Pour the filling in the tin and smooth. Sprinkle the almonds over.
Bake for 45 minutes. Leave to cool on a rack.

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