Chocolate & Strawberry Quark Cake

A meeting of three classic layers: light sponge, refreshing fruity quark (curd cheese), and rich chocolate. This cake relies on visual appeal and layering of flavours. The acidity of the quark, sweetness of the strawberry, and bitterness of the chocolate provide a complete taste experience. A real show-stopper that reveals its true beauty when sliced.
🕒 Prep Time 45 mins
Total Time 5 hrs 15 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine Modern European

Ingredients

Equipment Needed

  • Stick blender
  • Cake tin
  • Bain-marie
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1

Bloom the gelatine in the water, then heat until liquid. Allow to cool to lukewarm.

Tip: Hot gelatine kills the cream's consistency.
2

Pass the quark through a sieve or blend with a stick blender with the icing sugar until completely smooth.

Tip: Lumpy quark does not give a nice cut surface.
3

Whip the cream. Mix into the quark along with the lukewarm gelatine.

Tip: Tempering: first add a little quark to the gelatine, then that back to the rest.
4

Divide the quark cream in two. Stir the melted (lukewarm) chocolate into one half.

Tip: The chocolate will thicken the cream due to cocoa butter.
5

Fold the chopped strawberries into the other half.

Tip: Strawberry juice might thin the cream slightly, this is normal.
6

Place the sponge in the tin. Spread the strawberry cream on top. Refrigerate for 20 minutes to 'set'.

Tip: If you don't chill it, the heavier chocolate cream might sink into the strawberry one.
7

Spread the chocolate cream on top. Chill for 4 hours.

Tip: Full setting takes time.
8

Decorate with strawberries and chocolate shavings.

Tip: Fresh fruit on top indicates what's inside.

Recipe FAQ

The layers ran into each other.
You didn't wait for the bottom layer to set slightly. Be patient, or put it in the freezer for 10 minutes between layers!
The chocolate quark curdled.
The cold quark was shocked by the warm chocolate. The quark should be at room temperature, and the chocolate only lukewarm!

Ingredients

  • 1 whole Ready-made sponge base
  • 500 g Quark (or Curd Cheese, creamy)
  • 300 ml Whipping cream
  • 150 g Icing sugar
  • 200 g Dark chocolate
  • 300 g Fresh strawberries
  • 15 g Gelatine powder
  • 50 ml Water