German Quark Bundt Cake
Bundt cakes are called Gugelhupf in German and perhaps you heard this before and were not aware that this is a German word.
Germans have many delicious Gugelhupf recipes. The quark in this specific recipes gives the cake a light and moist texture.
Servings: 1 Cake
- 2 1/8 cup flour
- 3 tsp. baking powder
- ¼ cup corn starch
- 5 eggs
- 1 pinch of salt
- 1 cup plus 1 tbsp. butter soft
- 2 cups powdered sugar
- 1 tbsp. vanilla sugar or 1 tsp. vanilla extract
- 1 tsp. lemon extract or 1-2 tsp. lemon peel
- 1 cup quark room temperature
- Butter and flour to prep the baking pan
- powdered sugar to sprinkle the cake optional
- 1 2/3 cups powdered sugar
- 3-4 tbsp. milk or lemon juice
- Grease and flour a Gugelhupf or bundt cake pan.
- Add flour, baking powder and corn starch to a bowl and mix well.
- Separate the eggs into egg whites and egg yolks.
- Beat the egg whites with a pinch of salt and beat until very soft peaks form.
- Whisk the butter with the sugar, vanilla sugar and lemon extract until light and creamy.
- Add the egg yolks one at a time while mixing well.
- Add the quark to the butter egg mixture and blend well on medium low.
- Sieve the flour mixture on top und mix briefly until just combined.
- Fold the egg whites into the batter.
- Pour the batter into the baking pan and bake at 320F for about 45 - 50 Min.
- Allow to cool completely in the baking pan!
- Serve by itself of sprinkle with powdered sugar.
- Alternatively: Mix ingredients for the glaze and pour over cake.
Use orange extract instead of lemon in this recipe to achieve a different flavor profile of the Gugelhupf.