Japanese cloud cake meets Quark!

By EatMee Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 160°C (conventional). Line the base and sides of a 15 cm pan with baking paper, letting it stand twice the pan's height. If using a springform pan, wrap it in 2-3 layers of foil.
2. Whisk the quark, egg yolks and 40 g sugar until smooth. Sift in the cake flour, cornflour and salt, then whisk gently until just combined.
3. In another bowl, whisk the egg whites until foamy, gradually adding 70 g sugar, until soft peaks form.
4. Fold one third of the meringue into the quark mixture to loosen it, then fold in the rest of the meringue in two additions. Stop once the batter is airy and uniform.
5. Pour the batter into the pan, leaving 2 cm below the top as the cake will rise. Tap lightly to release large bubbles. Set the pan in a deep roasting tray and pour hot water to halfway up the pan sides.
6. Bake for 55 minutes. The cake is ready when it has risen evenly and jiggles slightly.
7. Turn off the oven and leave the door ajar for 10 minutes.
8. Remove the cake from the oven and water bath, and cool completely before unmoulding.
9. Peel off the baking paper. Spoon chilled vanilla quark on top, garnish with raspberries and dust with icing sugar.
10. Slice and serve.

Summarized from EatMee Recipes's video. Watch it for the details.

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