Zwetschgen Quarktorte
It’s plum season!
These jammy little jewels won’t be here for long, but while they are, I like to use them in every possible cake and bake. This creamy and streusel-y is one of my favourites and always a big hit with my cheesecake-loving, quark-obsessed family.
I have a nearly identical recipe on the blog using rhubarb. Many different fruits work well here, though I particulary love ones that are a bit tangy, like these plums, apricots, and raspberries.
Plum topping:
around 300 g Zwetschgen or small plums
Streusel base and topping:
150 g butter
150 g sugar
300 g flour
2 tsp cinnamon
1 tsp salt
Quark filling:
2 eggs, separated
2 tsp cornstarch
250 g half-fat quark
100 g sugar
2 tsp vanilla paste or extract
300 ml whipping cream
Preheat oven to 180 C / 350 F / gas mark 4.
For the plum topping:
Pit and halve or quarter the plums. Set aside.
For the streusel base and topping:
Melt the butter over medium heat, then let cool slightly.
In a medium bowl, whisk together the sugar, flour, cinnamon and salt. Pour in the melted butter and stir until you get small streusel-sized clumps.
Line the bottom of a 24 cm (9 inch) springform pan with parchment, then press in two thirds of the streusel mixture, making sure there are no holes.
Reserve the remaining streusel for topping.
For the quark filling:
In a large bowl, whisk the cornstarch into the egg yolks, then whisk in the quark, sugar, whipping cream, and vanilla.
Using a medium bowl and an electric mixer, whip the egg whites until they are stiff. Fold them into the yolk mixture.
Assembly:
Spread the quark filling over the streusel base, smoothing the top.
Carefully place the fruit on top (it tends to sink a little, but that’s ok).
Top with the remaining streusel.
Bake for about an hour or until the topping is browned and the filling is only just slightly wobbly.
Once baked, let cool, then release from the pan. You can serve it still slightly warm, but my family prefers it cold from the fridge, so I chill it for a few hours first before serving.
You can use many other kinds of fruit, including rhubarb, apricots, or raspberries.
I used a half fat Quark Halbfett Quark / Séré demi-gras / Quark mezzo grasso, which is about 20% fat. More on Quark here (plus tips on availability in other countries).
If at any point during the baking you have the feeling the crumble top is getting a bit too brown for your liking, just pop some foil over top.
More Zwetschgen?
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