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Lemon and almond quark cake

This lemon and almond quark cake is based on the traditional German crustless cheesecake. Instead of semolina I used almond flour; instead of sugar I used Stevia. So the cake is gluten-free, but feel free to use semolina and sugar if you want it sweet and gluten is not an issue for you. ( Fine polenta can be used too). Serve it warm or cold it with lemon curd, custard or fruit compote.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 12 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g almond flour
  • 1 Tbsp corn flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 50 g soft butter
  • 150 g quark cheese
  • 75 g Stevia
  • 3 large eggs
  • 1 tsp vanilla extract or paste
  • Grated zest of one lemon
  • Juice of half a lemon

Method
 

  1. Preheat the oven to 150°C. Greased and line the base of a cake tin.
  2. Combine the almond flour, baking powder, bicarb and corn flour, then set aside.
  3. In another bowl mix the butter, quark and Stevia.
  4. Add the eggs, one by one, combine well then add the vanilla and lemon zest.
  5. Stir in the dry mixture and combine.
  6. Pour the batter into the cake tin.
  7. Bake in the middle of the oven for about 50-60 minutes. If the top is getting too brown, cover it with foil.
  8. Turn off the oven and open the door. Leave the cake to cool in the oven for 5 minutes, then take the tin out and let the cake cool in the tin for 15 minutes, then carefully remove it to a wire rack.
  9. Serve it lukewarm or let it cool completely before serving.