Apricot Cake with Quark Filling

Apricot Cake with Quark Filling

Quark is a form of Central European soft cheese which is especially popular in Germany. For this recipes you can try to use light unsalted fresh cheese.

The dough is very thin and only a small quantity of fat is necessary for this cake.

In other words a healthy and good recipe.

You need


  • 125 g flour
  • 1 pinch salt
  • 35 g sugar
  • 70 g butter or margarine
  • 1 tablespoon milk


  • 500 g apricots, cut in half
  • 4 eggs
  • 500 g fat reduced Quark
  • 100 g sugar
  • 1 lemon, zest only
  • 40 g cornstarch
  • 1 tablespoon sugar for the top
  • Powdered sugar to dust


  1. In a big bowl combine flour, salt and sugar. Cut in butter. Add milk and knead shortly only until assembled. Wrap with plastic and keep in the refrigerator for 20-30 minutes.
  2. In the meantime your can prepare your apricots.
  3. Roll out the dough and place it in a greased 26 cm springform. You will need 3 cm borders for the filling. Place in the refrigerator until your filling is ready.
  4. Preheat the oven to 180°C/350°F.
  5. Beat to stiff peaks the egg whites. Cream yolks with sugar until pale, add lemon zest and cornstarch. Add quark and mix until incorporated. Fold in the beaten egg whites.
  6. Pour half of the filling in the prepared crust. Line half of the apricots. Pour the second part of the filling and arrange the remaining apricots. Sprinkle with one tablespoon sugar.
  7. Bake for 50-60 minutes until set and top light golden. Let cool down on a wire rack.
  8. Dust with powdered sugar just before serving.

3 thoughts on “Apricot Cake with Quark Filling

  1. Pingback: Halloween Dinner for 4 | artandkitchen

  2. Hi, I love the look of this!

    Just wondering a few things:
    – Do you need to peel the apricots;
    – what does the “E” stand for in “1 EL milk”;
    – do you add the quark after you “Cream yolks with sugar until pale” i.e.with lemon zest and corn starch; and
    – Do you need to blind bake the pastry?

    Many thanks,

    • Hi Katie, thanks a lot for you questions, I edited the recipe to make it easier.
      I did not peel the apricots, I had small apricots form the garden and the skin soft. If your apricots are bigger and the skin too hard/hairy this could be an option. With mine it would be impossible.
      The EL came from German: Esslöffel = Tablespoon (I changed it). Thanks!
      Yes I add the quark into the egg yolk mixture, the whites always as last ingredients.
      I did not need to blind bake the pastry. I baked it directly with filling.
      I like this kind of cakes in the summer fresh form the fridge, but some peoples prefer it at room temperature because they say that the smells comes better.
      I prepared this with fresh apricots, but if you try with frozen ones (we don’t have apricots here in winter, and I have lots of them in the freezer), please let me know if it works.
      I really appreciate your questions!

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