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Quark Himberschnitten | Bake to the roots

(German) Rasperry Curd Cheese Cakes

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  • Author: Bake to the roots
  • Prep Time: 60
  • Cook Time: 12
  • Total Time: 600


Delicious and refreshing cakes with curd (quark) and raspberries. Perfect for a hot summer day!



For the base

  • 2 large eggs
  • pinch of salt
  • 1/4 cup (50g) sugar (plus 1 tbsp. more)
  • 2 oz. (60g) all-purpose flour
  • 0.7 oz (20g) cornstarch

For the filling

  • 6 gelatin leaves
  • 6 tbsp. water
  • 18 oz. (500g) low-fat curd cheese
  • 1/2 cup (100g) sugar
  • 1 tsp. vanilla paste
  • 23 oz. (650g) heavy cream
  • 1 package whipping cream stiffener
  • 1 tbsp. sugar

For the topping

  • 2527 oz. (700-750g) fresh raspberries
  • 1 package clear (or red) cake glaze (Tortenguß)
  • 3 tbsp. sugar
  • 3.5 oz. (100g) slivered almonds


  1. Preheat the oven to 375°F (190°C). Line an 8×12 inches (ca.20x30cm) baking tin or baking sheet with a baking frame (same size) with baking parchment and set aside.
  2. Divide the eggs and beat the egg whites with the pinch of salt in a large bowl on high speed until stiff peaks form. Gradually add the sugar and mix another 1-2 minutes on high speed. Beat the egg yolks slightly in a small bowl, add to the stiff egg whites and carefully fold in. Mix the flour with the cornstarch, sift and fold in very carefully in 3-4 steps. You want to keep as much volume as possible! Fill the batter into the prepared tin/baking frame, smooth out the top and bake for about 12 minutes. Sprinkle a clean kitchen towel with the extra tablespoon of sugar and place the baked cake upside down on the towel. Wet the baking parchment and carefully pull off. Let the cake layer cool down completely.
  3. Add the gelatin leaves to a bowl with cold water and let soak for about 5-8 minutes. Mix the curd cheese with sugar, and vanilla paste in a large bowl until well combined. Set aside. In a separate bowl beat about 21 oz. (600g) of the heavy cream on medium-high speed until foamy. Mix the whipping cream stiffener with the sugar and gradually add to the bowl with the heavy cream, mixing constantly until stiff peaks form. Add the remaining (unwhipped) heavy cream to a small pot and heat up. Add the soaked and slightly squeezed gelatin leaves and mix until completely dissolved. Take off the heat and add 1-2 tablespoons of the curd cheese mixture, then pour that mixture into the bowl with the remaining curd cheese mixture and mix until well combined. Add the whipped cream in 2-3 steps and fold in very carefully.
  4. Place the cake layer in a baking frame (there should be no gap) and pour the curd cheese mixture on top, smooth out the top and place in the fridge for at least 6 hours or overnight.
  5. Wash the raspberries and let drain. Place them on the cooled and firm curd cheese layer, so everything is covered. Mix the cake glaze powder with sugar, and water and bring to a boil and let cook until thickened. Pour over the raspberries and make sure everything is covered. Let cool down and harden completely. Remove from the baking frame and press the slivered almonds onto the sides of the cake. Serve cooled.


  • Enjoy baking!


  • Serving Size: 9