Buy all ingredients right below the recipe
Ingredients
- 500 g Quark/Curd cheese
- 100 g unsalted butter
- 215 g wholemeal flour
- 3 pcs free-range eggs M (yolks)
- 80 g honey
- 1 pc lemon zest
- 50 ml cow's milk
- 12 g baking powder
- 50 g raisins
- 1 pinch fine table salt
Method
- 1Preheat the oven to 170–175 °C top/bottom heat. Grease a Gugelhupf tin (Ø 24 cm) with a little butter and dust with flour.
- 2In a large bowl, thoroughly beat the egg yolks, honey, soft butter, lemon zest, milk, and quark until frothy with a whisk or hand mixer. Then add the flour, baking powder, and raisins and mix everything into a smooth dough.
- 3In a tall bowl, beat the egg whites with a pinch of salt until stiff (takes approx. 2–3 minutes). Carefully fold the egg whites into the quark mixture in two portions to keep the dough airy.
- 4Pour the dough into the prepared tin and bake in the preheated oven for approx. 55–60 minutes. After baking, let the Gugelhupf cool briefly in the tin, then carefully invert it onto a wire rack and let it cool completely for at least 40 minutes.
- 5Sprinkle the cooled quark Gugelhupf with a little powdered sugar as desired, cut into portions, and serve.
