Make this the day before you intend to serve it so it can chill and firm. It is best made in a traditional spring-form cake tin with a removable base.
- 1 lb quark
- 1 1/4 cups sour cream
- 1 1/4 cups heavy cream
- 7 oz superfine sugar
- 3 large eggs beaten
- juice of 1 lemon
- 2 tsp sachets vanilla sugar or 2 vanilla essence
- golden seedless raisins optional
- sifted confectioners' sugar
Recipe courtesy of Roz Denny, Modern German Cooking
Preheat the oven to 320 degrees F.
Lightly grease the sides of a 9-inch springform cake tin. Using the base as a template cut out the sponge flan to fit the inside of the tin. Line the base first with a disc of baking paper then press the cut sponge cake circle down on the base of the tin. Make sure it is a snug fit so the liquid mixture doesn't seep out during baking.
Beat together the Quark, two creams, sugar, eggs, lemon and vanilla sugar or essence in a food processor or by hand in a large bowl (If raisins are used add two good handfuls at this stage).
Pour on top of the sponge flan base and bake for about 40 minutes until the top is golden brown. Turn off the oven and leave the cake inside for another hour to prevent the surface from cracking.
Chill the cake in the refrigerator overnight until very firm, then run a table knife inside the rim of the tin to loosen and remove the cake. Dust the top with sifted confectioners sugar and serve.