Quark cheese is popular in Europe and the United States, is a typical cheese in Central Europe, high in protein, low fat, low sugar, no salt, and easy to make people feel full.
Meanwhile, quark cheese has a strong aroma and a slightly tart taste than cream cheese, but only 20% of the fat content of cream cheese. So it's delicious and fat-reducing, with less than a fifth of the fat of cream cheese, but just as rich and delicate.
It can be used as an appetizer, as a dessert, as a salad, as a puree, as a spread on toast, as a biscuit, as a baked bean, and as a dessert such as cheesecake and ice cream. Germans usually use it to spread bread and serve it with baked potatoes. Quark has a creamy texture and is super-low in calories. It's easy to make and delicious. The cake is delicate, soft, and rich in flavor. Hot food and cold food are two different flavors.
The color of quark cheese is white or milky white, and the texture is mostly semi-liquid solid. It tastes smooth and fresh, uniform and soft, with the taste of yogurt. When Quark is made, Lactobacillus is added to the skim milk. After acidifying the milk for a few hours, a small amount of rennet is added to speed up the curdled milk. After six to eight hours, the curdled milk is partially drained and fresh quark cheese is ready. Different proportions of cream are then added to enhance the flavor. It's similar to the mousse, but it's made with quark cheese. Compared to normal cheesecake-free, Quark cakes are softer and more popular.
Full-fat quark cheese has the most authentic taste, while half-fat cheese is more refreshing and can be eaten without the psychological burden of fear of obesity.
Let's take a look at how to make a quark cheesecake, starting with apricot sauce:
Main ingredient
500g of apricots
120g rock sugar
1 lemon
1. Cut and pit the apricots.
2. Fill a pot with half a bowl of water and add the apricots and rock sugar.
3. Cook over and stir until the liquid is thick.
4. Juice the lemon and pour it into the pan.
5. Keep stirring and cook until you get the consistency you like.
6. Set aside the cooked apricot paste to cool.
This is when we bake the cake:
Main ingredient
10 eggs
1 lemon
130 g sugar
1KG of quark cheese
390g unsalted butter
1 teaspoon potato starch
Ten grams of powdered vanilla sugar
1. Separate the egg whites and yolks using a clean basin.
2. Add the lemon juice to the egg whites and add 2/3 of the sugar three times.Whipped egg whites.
3. Beat egg yolks with 1/3 sugar.
4. Add quark cheese in batches to egg yolks batter and mix well on low speed.
5. Add the softened butter.
6. Add potato starch.
7. Add vanilla icing sugar.
8. Stir the pulp well.
9. Add the beaten egg whites in batches, turning and mixing well.
10. Line a baking sheet with greased paper and butter.
11. Pour into the cake batter and smooth with a spatula.
12. Bake in the middle oven at 170 ° C for 50 minutes.
13. Once the cake has cooled, top it with apricot jam and a few gooseberries.
14. Delicious gooseberry and apricot quark cheesecake!
