Adapted from German Kuchen
Ingredients:
125g butter
200g sugar
4 egg yolks
1kg quark
Juice of 1 lemon
45g semolina
20g cornstarch
1tsp baking powder
6 egg whites
1/4 tsp cream of tartar
50g sugar
Cream butter and sugar. Add yolks one at a time.
Add quark. Scrape the bottom several times.
When the quark mixture is fully combined -- and no longer has streaks of yellow but is a pale yellow through out -- add the lemon juice, followed by the dry ingredients.
Whip the egg whites until stiff peaks with the cream of tartar and the sugar.
Fold the egg whites into the quark mixture.
Pour into a 25cm springform tin -- the German-style ones with the glass bottom are great -- and bake at 160C until done. The cake will rise, puff and then sink. It is done when a skewer comes out clean.
Notes:
I used this recipe because it was the most similar one to Matthias's mom's recipe.
I added an additional two egg whites because I have found that when making cakes that puff and then sink, the addition of the extra egg whites makes for a better, smoother textured cake. If you do not have extra egg whites lying around spare, the cake should taste perfectly good without them anyway.
You cannot use a smaller tin without reducing the recipe. Even with a 25cm tin, there was plenty extra to make Matthias and I a small one tonight plus some extra batter for him to eat.
Tasting Notes:
Matthias says that I do not need to finagle with the recipe any more, but I shall see what his mother has to say when I get her recipe.
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