Czelli recipe · Cakes and pastries
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Blackberry and quark cake
No ratings yet — be the first!A light sponge with a creamy blackberry quark layer piped in a spiral and fresh blackberries on top – a quick summer bake made with Czelli C1 fine flour.
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- Serves
- 1 tin (22–23 cm)
- Baking
- 180 °C
- Baking time
- 22–25 min
Method
4 steps- First make the quark cream. blend all the ingredients with a stick blender or in a food processor and fill into a piping bag. If you don't have a piping bag, dollop it on top with a spoon – that works too!
- Butter a tin of about 22–23 cm diameter.
- The sponge comes last. separate the eggs and whisk the whites to stiff but not dry peaks, adding the sugar gradually. Gently fold in the yolks, then the sifted flour, and finally the cooled but still liquid butter.
- Pour the sponge into the buttered tin and pipe the quark cream on top in a spiral. Scatter with the blackberries and bake in an oven preheated to 180 °C for about 22–25 minutes.
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