Ultimate summer dessert: fruit and almond cake with vanilla quark

Looking for a weekend dessert idea? This cake will please everyone and be a hit at any family or friend gathering. It features a nutty flavor and a layer of fruits embedded in vanilla quark. Sounds delicious!

As you can probably guess, the base of this cake is a creamed cake. It pairs perfectly with fruits. What other benefits does it have? It’s light and fluffy, and it's prepared very quickly.

Creamed cakes can be baked almost daily in the summer, and each time they will be different because the choice of fruits is vast. If you’ve already used most of them, now add quark. Raspberries, blueberries, and currants embedded and baked in it are a delicious topping for this cake.

Practically all summer fruits are suitable for baking. Even teenagers can handle a creamed cake. Simply mix the ingredients, which should be at room temperature. There are many recipes for this type of cake. This one may surprise you with the addition of almond flour. It gives the dessert a delicate, nutty flavor.

Almond flour, like coconut flour, belongs to the nut flour category. They are rich in protein and fats, making them particularly suitable for rich and moist bakes like carrot or chocolate cake. In creamed cakes, you should combine them with wheat flour. In this recipe, you can also replace almond flour with ground almonds.

Ingredients:

• 2 oz butter
• 3/4 cup brown sugar
• half a packet of vanilla sugar
• 2 eggs
• 1 and 1/2 cups wheat flour
• 1/2 cup almond flour (or ground almonds)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup sour cream (12%)

Top Layer:

• 3.5 oz ground semi-fat quark
• 1 egg yolk
• 2 tablespoons brown sugar
• 1/2 packet of vanilla sugar
• 10 oz of your favorite fruits, such as blueberries, raspberries, currants

Preparation method:

1. Cream the butter (at room temperature) with the brown and vanilla sugar using a mixer.
2. Add one egg at a time, continuing to mix until a light, fluffy mass is obtained.
3. Gradually add the mixed dry ingredients—wheat flour, almond flour, baking powder, and baking soda—alternating with the sour cream.
4. Gently mix the mass with a silicone spatula, just until the ingredients combine.
5. Line the bottom of a springform pan with parchment paper. Transfer the batter.
6. For the top layer, blend the quark with the egg yolk and two kinds of sugar. Spread it gently over the cake.
7. Place the well-dried fruits (after washing) on top.
8. Place the cake in a preheated oven at 340°F (best with a convection setting) and bake for approximately 40-45 minutes.