Ingredients for Raisin Apricot Quarkcake
- 1 cup warm water
- Nonfat Dry Milk Powder
- 1 cup buttermilk
- Rennin Tablets
- 1 cup raisins
- 1/2 cup white wine
- Eggs
- 1/2 cup (1 stick) softened butter
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup sour cream
- 1/4 teaspoon cream of tartar
- a pinch of salt
- Fresh Apricots
- Phyllo Dough
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How to Make Raisin Apricot Quarkcake
- **Make the Quark (Prepare the night before):** In a non-reactive bowl, dissolve 1/4 cup dry milk powder in 1 cup warm water. Stir in 1 cup buttermilk and 1/4 teaspoon rennet. Cover and let stand overnight in a warm place (70-75°F).
- **Drain the Curds:** Line a colander with cheesecloth. Pour the mixture into the colander and let the whey drain for at least 2 hours, or until most of the liquid is gone.
- **Press the Quark:** Wrap the curds tightly in the cheesecloth and squeeze out as much liquid as possible. Refrigerate until well-chilled.
- **Prepare the Raisins:** Soak 1 cup raisins in 1/2 cup white wine for 30 minutes.
- **Cream Together Wet Ingredients:** In a large bowl, cream together 1/2 cup (1 stick) softened butter, 1 cup granulated sugar, and 2 large egg yolks until light and fluffy.
- **Combine Quark and Dry Ingredients:** Add 2 cups of the chilled quark, 2 cups all-purpose flour, and 1/2 cup sour cream. Mix until just combined.
- **Add Raisins:** Drain the raisins and gently fold them into the cheese mixture.
- **Whip Egg Whites:** In a clean, dry bowl, beat 2 large egg whites with 1/4 teaspoon cream of tartar and a pinch of salt until stiff peaks form.
- **Fold in Egg Whites:** Gently fold the whipped egg whites into the cheese mixture until just combined.
- **Prepare the Phyllo:** Line a 9-inch springform pan with phyllo pastry sheets, brushing each layer with 2 tablespoons melted butter. Trim any excess phyllo.
- **Fill and Top:** Spoon the cheese mixture into the prepared pan. Arrange apricot slices (about 1 cup) on top.
- **Bake:** Bake in a preheated oven at 350°F (175°C) for 75-80 minutes, or until golden brown and set.
- **Cool and Serve:** Let the cake cool completely in the pan before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
168g
Fat
73g
Carbs
25g
