Quark or Curd cheese is often used in sweet dishes in Austria and is called  Topfen. Topfen is used in strudels, pastries and in cakes such as Käsekuchen



200g plain flour
75g sugar
1 large egg
100g butter

Place all the ingredients in a food processor and mix to a ball. Wrap in cling film and leave in the fridge for an hour to rest. Line a loose bottomed cake tin with the dough, sides and base.


4 egg yolks
4 egg whites
750g quark
grated lemon zest
1/4 litre milk (just warm)

Beat the egg whites with a third of the sugar in a bowl until stiff. In another bowl put egg yolks, sugar quark, lemon and milk, mix well. Fold in the beaten egg white and pour gently into the lined tin.
Bake at 170ºC, Gas 2-3  for 60-70 mins. Switch off the oven when the cake is baked and leave in the oven for a further 10 mins.
Remove from the oven and leave to cool. Dust with icing sugar and serve.

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