Grandma’s Quick Curd Cake: Ready in 10 Minutes!

This curd cake is a delightful and nostalgic recipe from grandma’s kitchen, known for its creamy, light texture and rich flavor. With minimal preparation time, this cake comes together quickly and bakes into a delicious, soft dessert that’s perfect for any occasion. Made with quark, sweet and sour cream, and a touch of vanilla and lemon, this cake is a comforting treat that will surely become a family favorite.

Ingredients

  • Eggs: 5, separated
  • Quark: 850 g (30 oz), can be low-fat
  • Sugar: 200 g (1 cup)
  • Sweet Cream: 2 cups (200 g each)
  • Sour Cream: 2 cups (200 g each)
  • Oil: 3 tablespoons
  • Vanilla Pudding Powder: 2 packs
  • Lemon Flavor: 3 drops (lemon baking oil)
  • Rum: 1 teaspoon
  • Vanilla Sugar: 1 pack (10 g or 1 tablespoon)
  • Fat and Breadcrumbs: For greasing the mold

Preparation

Step 1: Prepare the Egg Whites

  1. Separate the Eggs: Begin by separating the eggs into yolks and whites.
  2. Beat the Egg Whites: Using a hand mixer or a stand mixer, beat the egg whites until stiff peaks form. This will help give the cake a light and airy texture.

Step 2: Mix the Batter

  1. Combine Ingredients: In a large bowl, add the quark, sugar, sweet cream, sour cream, oil, vanilla pudding powder, lemon flavor, rum, vanilla sugar, and the egg yolks. Mix everything together until smooth and well combined.
  2. Fold in Egg Whites: Gently fold the stiffly beaten egg whites into the quark mixture. Be careful not to overmix, as you want to retain as much air as possible for a light cake.

Step 3: Prepare the Baking Pan

  1. Grease the Pan: Grease a baking pan generously with butter or oil.
  2. Sprinkle with Breadcrumbs: Sprinkle the greased pan with breadcrumbs to prevent the cake from sticking and to add a light, crispy texture to the crust.

Step 4: Bake the Cake

  1. Pour the Batter: Pour the quark mixture into the prepared baking pan, spreading it evenly.
  2. Bake: Place the pan in a preheated oven at 180°C (350°F) with top/bottom heat. Bake the cake for approximately 50 to 60 minutes. Avoid opening the oven door during baking to ensure even rising and prevent the cake from sinking.

Step 5: Cool and Serve

  1. Cool in the Oven: After baking, turn off the oven and let the cake cool inside the oven gradually. This helps to prevent cracking and ensures the cake sets properly.
  2. Remove from Mold: Once the cake has completely cooled, carefully remove it from the mold. Slice and serve the curd cake on its own or with a dusting of powdered sugar, fresh berries, or a drizzle of fruit sauce.

Tips

  • Quark Alternatives: If you don’t have quark, you can substitute with ricotta or a mix of Greek yogurt and cream cheese for a similar texture and flavor.
  • Flavor Adjustments: Add a bit of grated lemon zest or a few drops of vanilla extract for extra flavor.
  • Storage: Store the cake in the refrigerator, covered, for up to 3 days. This cake is best enjoyed cold and will maintain its texture and flavor.

Nutritional Information

  • Serving Size: Serves 10-12
  • Calories: Approximately 250 per slice
  • Protein: 6 g
  • Carbohydrates: 22 g
  • Fat: 15 g
  • Fiber: 0 g
  • Sugars: 15 g

This quick and easy curd cake is a comforting dessert that’s full of creamy goodness and nostalgic charm. With just a few simple steps, you can whip up this delightful cake that is perfect for family gatherings, tea time, or simply as a treat to enjoy with loved ones. Enjoy the light, airy texture and the subtle flavors that make this curd cake a timeless classic!

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