Quick 5-Minute Quark Cherry Cake: A Weekly Delight

Ingredients

For the cake batter:

• 200g (1 cup) sugar
• 420g (3 1/3 cups) all-purpose flour
• 3 large eggs
• 220ml (1 cup) milk
• 220ml (1 cup) vegetable oil
• 1 packet (about 15g or 1 tablespoon) baking powder

For the quark filling:

• 350g (1 1/2 cups) quark
• 1 large egg
• Powdered sugar to taste (about 2-3 tablespoons)

Additional:

• About 2 cups pitted sweet cherries
• Baking paper

Instructions

1. Preparing the Batter

1. I start by preheating the oven to 180°C (350°F). This ensures the oven is at the right temperature when our cake is ready to bake.
2. In a large bowl, I beat the eggs and sugar until the mixture is frothy and pale yellow. This usually takes about 2 minutes with an electric mixer on medium speed.
3. Gradually, I add the milk and oil to the egg-sugar mixture, beating continuously to incorporate.
4. In a separate bowl, I whisk together the flour and baking powder.
5. I then add the flour mixture to the wet ingredients, stirring just until combined. It’s important not to overmix here – a few small lumps are okay.

2. Assembling the Cake

1. I line a baking tray (about 9×13 inches) with baking paper. This prevents the cake from sticking and makes cleanup easier.
2. I pour the prepared batter onto the lined baking tray, spreading it evenly.
3. Next, I scatter the pitted cherries evenly over the batter. The cherries will sink slightly into the batter as it bakes, creating pockets of juicy fruit throughout the cake.
4. For the quark filling, I mix the quark with one egg in a separate bowl. I taste it and add powdered sugar if needed, depending on how sweet I want it and how sweet the cherries are.
5. Using a spoon, I drop small mounds of the quark mixture between the cherries on top of the batter. This will create delightful pockets of creamy quark throughout the cake.

3. Baking the Cake

1. I place the tray in the preheated oven and bake for about 25 to 30 minutes. I start checking at the 25-minute mark, looking for a golden brown top and a toothpick inserted into the center to come out clean.
2. Once baked, I remove the cake from the oven and let it cool in the pan for about 10 minutes before slicing and serving.

Nutrition Information

For the entire cake (approximately 12 servings):

• Calories: 4905 kcal
• Protein: 129.68g
• Fat: 201.39g
• Carbohydrates: 553.25g

Per serving (1/12 of the cake):

• Calories: 409 kcal
• Protein: 10.8g
• Fat: 16.8g
• Carbohydrates: 46.1g