Ant Cake with Quark and Raspberries is a delightful, airy cake that perfectly combines creamy quark, juicy raspberries, and delicate chocolate sprinkles. The name “Ant Cake” comes from the tiny chocolate pieces in the batter, resembling little ants. This cake is not only visually appealing but also a true taste sensation!
Why You’ll Love This Recipe
- Easy and Quick: The preparation is straightforward and beginner-friendly.
- Perfect Combination: Fruity raspberries meet creamy quark and delicate chocolate.
- Visually Striking: The chocolate sprinkles create a unique look that delights both kids and adults.
- Highly Adaptable: This recipe can be easily modified to suit personal preferences.
- Great for Special Occasions: Perfect for birthdays, afternoon tea, or just as a sweet surprise.
Ingredients
- Flour
- Sugar
- Eggs
- Butter
- Baking powder
- Vanilla sugar
- Quark
- Raspberries (fresh or frozen)
- Chocolate sprinkles
- Whipping cream
- Gelatin or agar-agar
- Lemon juice
Directions
Step 1: Prepare the Cake Batter
- Preheat the oven to 350°F (180°C) and grease a springform pan.
- Beat butter and sugar until fluffy, then add eggs one at a time.
- Mix flour, baking powder, and vanilla sugar, then fold into the batter.
- Stir in the chocolate sprinkles evenly.
- Pour the batter into the pan and bake for about 25-30 minutes. Let it cool completely.
Step 2: Make the Quark Cream
- Soak the gelatin in cold water (or prepare agar-agar according to instructions).
- Mix quark, sugar, and lemon juice until smooth.
- Dissolve the gelatin and carefully stir it into the quark mixture.
- Whip the cream until stiff and fold it in gently.
Step 3: Assemble the Cake
- Remove the cooled cake from the pan and place a cake ring around it.
- Spread the quark cream evenly over the cake base.
- Distribute the raspberries on top and press them in slightly.
- Chill the cake for at least 3 hours to set.
Step 4: Decorate and Serve
- Before serving, garnish with additional raspberries and chocolate sprinkles.
- Optionally, dust with powdered sugar for a finishing touch.
- Slice and enjoy!
Variations
- Different Fruits: Use strawberries, blueberries, or cherries instead of raspberries.
- More Chocolate: Add more chocolate sprinkles or a thin chocolate layer on the base.
- Gelatin-Free: Use agar-agar or cornstarch as a plant-based alternative.
- Gluten-Free: Replace regular flour with gluten-free flour.
Servings and Timing
- Preparation Time: About 20 minutes
- Baking Time: About 30 minutes
- Chilling Time: At least 3 hours
- Servings: 10-12 slices
Storage & Reheating
- Store the cake in the refrigerator for up to 3 days.
- Keep it covered to maintain freshness and moisture.
- Freezing is not recommended, as the quark cream may change consistency after thawing.
FAQs
Can I use frozen raspberries?
Yes, but thaw and drain them first to prevent excess moisture.
Can I prepare the cake base in advance?
Yes, bake it the day before and store it airtight.
How do I prevent gelatin from clumping?
Dissolve it in a bit of warm liquid before stirring it into the quark mixture.
Can I make the cake sugar-free?
Yes, use natural sweeteners like honey or erythritol.
How do I achieve a light and airy quark cream?
Gently fold in the whipped cream for a fluffy texture.
What kind of chocolate works best?
Dark chocolate sprinkles for an intense flavor, or milk chocolate for a milder sweetness.
Can I make the cake vegan?
Yes, use plant-based cream, a quark substitute, and agar-agar instead of gelatin.
Does the cake need to be refrigerated?
Yes, to keep the quark filling firm and fresh.
Can I omit the chocolate sprinkles?
Yes, but they give the cake its signature “ant” look.
Can I use a different cream filling?
Yes, mascarpone or a mix of cream cheese and whipped cream work well.
Conclusion
Ant Cake with Quark and Raspberries is a delightful dessert that combines fruity freshness with creamy sweetness. It’s easy to make and sure to impress. Try it out and enjoy this delicious treat!
Print
Ant Cake with Quark and Raspberries: A Delicious Treat!
- Total Time: 3 hours
- Yield: 10–12 slices 1x
Description
A delightful Ant Cake with Quark and Raspberries, featuring airy cake layers, creamy quark, juicy raspberries, and chocolate sprinkles. Perfect for any occasion!
Ingredients
- 2 cups flour
- 1 cup sugar
- 3 eggs
- 1/2 cup butter, softened
- 1 tsp baking powder
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 1 cup quark
- 1 cup raspberries (fresh or frozen)
- 1/2 cup chocolate sprinkles
- 1 cup whipping cream
- 1 packet gelatin or 1 tsp agar-agar
- 1 tbsp lemon juice
Instructions
Step 1: Prepare the Cake Batter
- Preheat the oven to 350°F (180°C) and grease a springform pan.
- Beat butter and sugar until fluffy, then add eggs one at a time.
- In a separate bowl, mix flour, baking powder, and vanilla sugar. Fold into the batter.
- Stir in chocolate sprinkles evenly.
- Pour the batter into the pan and bake for 25-30 minutes. Let cool completely.
Step 2: Make the Quark Cream
- Soak gelatin in cold water (or prepare agar-agar per instructions).
- Mix quark, sugar, and lemon juice until smooth.
- Dissolve gelatin and carefully stir it into the quark mixture.
- Whip cream until stiff and fold it in gently.
Step 3: Assemble the Cake
- Remove the cooled cake from the pan and place a cake ring around it.
- Spread the quark cream evenly over the cake base.
- Distribute raspberries on top and press them in slightly.
- Chill the cake for at least 3 hours to set.
Step 4: Decorate and Serve
- Garnish with additional raspberries and chocolate sprinkles.
- Optionally, dust with powdered sugar.
- Slice and enjoy!
Notes
- Different Fruits: Substitute raspberries with strawberries, blueberries, or cherries.
- More Chocolate: Increase chocolate sprinkles or add a thin chocolate layer at the base.
- Gelatin-Free: Use agar-agar or cornstarch for a plant-based alternative.
- Gluten-Free: Replace regular flour with a gluten-free blend.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: dessert,cake
- Method: Baking, Chilling
- Cuisine: European, German
Keywords: Ant Cake, Quark Cake, Raspberry Cake, Chocolate Sprinkle Cake, German Dessert
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