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Lemon Quark Cream Cake


Summary: An almost fatless sponge cake layered with a tangy quark cream … light, moist, flavourful and gone quick!
Prep Time: 15 minutes
Total Time: 1 hour

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Rate this recipe 4.7/5 (13 Votes)


  • Ingredients:
  • Sponge Cake
  • 3 eggs
  • 75 g raw sugar {or powdered sugar}
  • 75 g plain flour
  • 1 tsp baking powder
  • pinch salt
  • 2 tsp extra virign olive oil
  • 1 tbsp 2% milk
  • 1 tsp pure vanilla extract
  • 1/4 tsp lemon extract
  • zest of 1 lime
  • Lime ‘ Lemon Quark Cream
  • 200 g low fat cream, chilled
  • 150 g home made quark, well drained
  • 3-4 tbsp raw sugar {increase if required}
  • 1/4 tsp lemon extract
  • Juice of 1/2 lime
  • Simple sugar syrup
  • 3 tbsp sugar
  • 2 tbsp water



Step 1

Preheat oven if using to 180C. If using the AirFryer, you can preheat it to 160C just before you begin folding the flour mix in as it requires only 5 minutes to preheat.
Line the base and sides of a 7″ round cake tin with baking parchment. {Please check first if the tin fits into the AirFryer}
Sift the flour, baking powder and salt. Reserve.
Beat the eggs with raw/powdered sugar, pure vanilla extract and lemon extract in a big bowl over a pan of simmering water until tripled in volume and mousse like, about 7 minutes. {Thermomix: Butterfly insert, Speed 4, 37c, 7 minutes}
Preheat the AirFryer to 160C at this time …
Gently add the flour mix and fold through, followed by the olive oil and milk.
Transfer batter to prepared tin and bake for 25-30 minutes in conventional oven, OR 15 minutes in the AirFryer until light golden brown
Cool in tin for 5 minutes, and demold and cool completely on cooling rack.
Lime ‘n Lemon Quark Cream
Whip cream with sugar and lime extract until medium peaks form. Add the quark and lime juice. Whip again until smooth and firm. Taste & adjust sugar if required. The cream will be thick enough to spread.
Slice cake into 2 horizontal layers. If the top is slightly domed, you might like to level it. {Reserve the trimmings and run in processor to make cake crumbs}
Moisten the layers with the simple sugar syrup.
Sandwich and frost cake with the cream. Allow it to sit for about 30 minutes for the flavours to mature {chill in the fridge if the weather is warm, else leave on counter}
Note: You can simmer a few slices of lime in the sugar syrup for a couple of minutes, then drain, dust with sugar and use as garnish.

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