QUARK (HOMEMADE CHEESE) RECIPE | ALLRECIPES
I discovered Quark at a farmers market and instantly fell in love, but it's been difficult to find in stores. This recipe is a fine replacement for more expensive creme fraiche and pairs well with fresh fruit for dessert.
Provided by Darin R Molnar
Categories German Recipes
Total Time 16 hours 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 2 Cups
Number Of Ingredients 2
Steps:
- Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
- Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.
Nutrition Facts : Calories 73.3 calories, CarbohydrateContent 7.2 g, CholesterolContent 11 mg, FatContent 2.7 g, ProteinContent 5 g, SaturatedFatContent 1.7 g, SodiumContent 82.2 mg, SugarContent 7.2 g
THE ULTIMATE MAKEOVER: COFFEE WALNUT CAKE - BBC GOOD FOOD
A delicious but lighter version of teatime favourite, coffee and walnut cake
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield Cuts into 12 slices
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Oil and bottom-line a 20cm round (6cm deep) loose-bottom tin. For the cake, mix the coffee with 2 tsp warm water and set aside. Tip the flour into a large mixing bowl. Stir in the baking powder, ground almonds, both sugars (use fingers to rub out any lumps from the muscovado) and walnuts, then make a dip in the centre. Put the eggs, yogurt, oil and coffee mix into the dip and stir the mixture with a wooden spoon so everything is evenly mixed. Spoon the mixture into the tin, smooth the top to level it, then bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Let the cake cool in the tin briefly, then turn it out and peel off the lining paper. Leave to cool completely while you make the filling and icing.
- Make the syrup for the filling: put the caster sugar and coffee into a small, heavy-based saucepan, then pour in 3 tbsp water. Heat gently, stirring to help the sugar dissolve. Once dissolved, raise the heat, then boil at a fast rolling boil for about 2½-3 mins until thickened and syrupy. Pour into a small heatproof bowl and set aside to cool. When cold it should be the consistency of treacle.
- Meanwhile, finish off the filling and make the icing. Beat the mascarpone, quark, icing sugar and vanilla together until smooth, then stir in the cold coffee syrup. Set aside. For the icing, sift the fondant icing sugar into a bowl. Mix the coffee with 1 tbsp warm water, stir this into the fondant icing sugar with about 1 more tsp water to give a smooth, thick but spreadable icing. Split the cake into 3, then sandwich back together with the filling. Spread the icing over the top, scatter over the chopped walnuts and leave to set. Store in the fridge.
Nutrition Facts : Calories 336 calories, FatContent 15 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 30 grams sugar, FiberContent 1 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.43 milligram of sodium
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THE ULTIMATE MAKEOVER: COFFEE WALNUT CAKE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Afternoon tea, Treat
Cuisine British
Calories 336 calories per serving
- Meanwhile, finish off the filling and make the icing. Beat the mascarpone, quark, icing sugar and vanilla together until smooth, then stir in the cold coffee syrup. Set aside. For the icing, sift the fondant icing sugar into a bowl. Mix the coffee with 1 tbsp warm water, stir this into the fondant icing sugar with about 1 more tsp water to give a smooth, thick but spreadable icing. Split the cake into 3, then sandwich back together with the filling. Spread the icing over the top, scatter over the chopped walnuts and leave to set. Store in the fridge.
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