Strawberry Lemon Quark Cake

Ingredients

• 500 g Quark 0% (or Greek yogurt) (very fresh, drained if very liquid)
• 3 Eggs (separate whites from yolks)
• 30 g Cornstarch (Maïzena) (to stabilize the whipped whites)
• 60 g Sugar (or calorie‑free substitute) (use a sweetener like Stevia if desired)
• 1 Organic lemon (zest and juice)
• 1 c. à café Vanilla extract (optional, for extra aroma)
• 300 g Fresh strawberries (reserve a few for decoration)
• 20 g Sugar for the coulis (adjust according to strawberry sweetness)
• 1 c. à soupe Lemon juice (for the coulis)
• few Mint or basil leaves (for decoration)

Instructions

1. Separate whites and yolks

   Separate the whites of the three eggs into two separate bowls. Keep the whites chilled.

   Time: PT2M

2. Whip the egg whites

   With an electric whisk, beat the whites until foamy. As soon as they start to foam, add 30 g of sugar (or equivalent sweetener) and continue until stiff peaks form.

   Time: PT5M

3. Fold in the cornstarch

   Sprinkle the cornstarch over the whipped whites and gently fold it in with a spatula, lifting the mixture to avoid breaking it.

   Time: PT2M

4. Mix yolks and quark

   In the other bowl, whisk the egg yolks with the quark, lemon zest, lemon juice, vanilla extract and the remaining sugar (30 g).

   Time: PT5M

5. Combine the two mixtures

   Pour the yolk mixture over the whipped whites and gently fold with the spatula, preserving as many air bubbles as possible.

   Time: PT3M

6. Prepare the pan

   Line the bottom of the pan with parchment paper. Cut a circle of paper for the base and a strip for the sides to facilitate unmolding.

   Time: PT3M

7. Bake the cake

   Pour the batter into the pan, smooth the surface and bake 35‑40 minutes at 180 °C. The cake should be lightly golden and the centre firm to the touch.

   Time: PT40M

   Temperature: 180°C

8. Prepare the strawberry coulis

   While baking, quarter 250 g of strawberries, add lemon juice and 20 g of sugar, blend with an immersion blender. Transfer to a small saucepan and heat over low heat 5‑10 minutes until slightly reduced.

   Time: PT10M

9. Cool and unmold

   After removing from the oven, let the cake cool for 10 minutes in the pan, then unmold onto a rack and let cool completely at room temperature.

   Time: PT10M

10. Decorate and serve

    Arrange the reserved fresh strawberries on top, drizzle generously with coulis, sprinkle lemon zest and garnish with a few mint or basil leaves.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g