👩🍳 Instructions
1. Prepare the Ingredients
Preheat your oven to 180°C (350°F). Grease a Gugelhupf or Bundt cake pan or line it with parchment paper. If using raisins, soak them in rum for a few minutes, then drain off excess liquid.
2. Cream Butter and Sugar
In a large bowl, beat the butter with sugar and vanilla sugar until light and fluffy. Add the eggs one by one, mixing well after each addition.
3. Add the Quark
Mix in the quark until well combined. If your quark is too watery, you can strain it slightly, though its moisture actually adds a lovely texture to the cake.
4. Dry Ingredients and Milk
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the batter, alternating with the milk, until smooth and well combined.
5. Fold in Raisins (Optional)
Gently fold in the soaked raisins. If you’re not a fan of raisins, feel free to use chopped nuts, chocolate chips, or dried fruits as a substitute.
6. Bake
Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes at 180°C (350°F). Test doneness with a toothpick – if it comes out clean, the cake is ready.
7. Cool
Remove the cake from the oven and let it rest in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
🍰 Serving and Storage Tips
Continued on the next page 👇
