Homemade quark cake with mango and bilberry

A quark cake can be light, fresh and genuinely delicious when the base, the filling and the gelatin are all carefully thought through. Here is a mango and bilberry version in which 100g of cake contains 109.1kcal, with vanilla-flavored protein powder supporting the sweetness.

Why does quark cake work so well?

Quark cake is one of those desserts that is perfect when you want something creamy but don’t want heavy buttercream or thick sponge. Low-fat quark, plain yogurt and cottage cheese give the filling a soft texture and keep the flavor clean. Mango adds sweetness, and the bilberries add a touch of tartness.

Here’s a simple truth: in a good quark cake, the flavor doesn’t have to come from sugar alone. Here, the vanilla-flavored Sweet Dreams Lady Shake protein powder, the Protein50 Shake protein drink and the fruit do the job. The result is a cake you can serve after a workout, at a weekend coffee table, or simply whenever there’s quark waiting in the fridge.

Quark cake: ingredients

Keep the quantities precise, especially for the base and the gelatin. A small change can decide whether the cake stays sliceable or turns out too soft.

• 200g low-fat quark (0.5%)
• 200g plain yogurt
• 200g Tere lactose-free cottage cheese with yogurt
• 30g vanilla-flavored protein powder
• 15g almond flour
• 30g coconut flour
• 50g vanilla-flavored protein drink
• 7g coconut oil
• 15g bilberries
• 175g mango
• 20g gelatin

If you use frozen mango or bilberries, let them thaw slightly first and drain off the excess liquid. Otherwise the filling can end up watery, and the gelatin has to work harder.

How to make quark cake

1. Prepare the base

For the cake base, mix together the CocoVi coconut flour, almond flour, CocoVi coconut oil and the Protein50 protein drink. The mixture doesn’t need to be runny. It should stay moist and moldable, so you can press it into the bottom of the cake pan.

Press the mixture into the bottom of a 19cm diameter cake pan. Place the pan in a 180°C oven for 10 minutes. This short bake helps the base hold together better and gives the coconut flour a nicer flavor.

2. Bloom and heat the gelatin

Put cold water in a bowl and add 20g of gelatin powder. Quickly stir the water and powder together and leave the mixture to swell for 10 minutes. Once the gelatin powder has absorbed the water, heat it in a water bath.

To do this, take a pot, add water, and set a container with the gelatin in the water. Heat the water-filled pot over low heat and stir the gelatin. Don’t let the gelatin boil, as this weakens its setting strength. It’s a small step, but a very important one.

3. Mix the filling

Take a larger bowl and mix together the quark, plain yogurt, cottage cheese and Good Morning Lady Shake protein powder. Add the mango and bilberries. If you want a smoother filling, you can chop the mango smaller beforehand or lightly mash it with a fork.

Finally, combine the mixture with the gelatin and pour it over the cake base. Do this gently so that the gelatin and filling are evenly distributed. Place the cake in the fridge to set. It’s best to slice the cake when it is completely cold and has firmed up in the pan.

Quark cake and nutritional value

This recipe suits anyone who wants a dessert with a clear ingredient list and a decent amount of protein. 100g of cake contains:

• 109.1kcal
• 2.3g fat
• 11.2g protein
• 5.8g carbohydrates
• 0.8g dietary fiber

Honestly, this is exactly the kind of cake where portion size matters more than a “low-calorie” label. If you cut a big slice, you still get more energy. If you keep the slice moderate, it fits nicely into a day when you’re tracking calories or trying to be more deliberate about eating protein.

Quark cake: practical tips

Don’t rush the gelatin. If it stays lumpy or overheats, the filling can turn out uneven. Melt it to a liquid before adding it to the filling and let it cool for a moment, but not so long that it starts to set.

Coconut flour absorbs a lot of moisture. If the base seems too dry, mix it a little longer before adding anything. Often coconut flour simply needs a moment to soak up the Protein50 Shake protein drink and the CocoVi coconut oil.

The mango and bilberries should stay noticeable in the flavor. The filling doesn’t have to be a perfectly smooth cream. Small pieces of fruit give the cake a more homemade feel and make every bite slightly different.

FAQ

Is quark cake suitable after a workout?

Yes, as long as it fits your daily nutrition. This cake contains quark, cottage cheese and protein powder, so it provides more protein than an ordinary sugary cake.

Can you leave out the gelatin?

Not with this recipe. 20g of gelatin helps the filling hold its shape and makes the cake sliceable.

Why does the base go in the oven?

A base baked for 10 minutes in an oven heated to 180 degrees becomes firmer and tastes better. This way the coconut flour flavor doesn’t come across as too raw.

Author: Turg.Fitenss.ee

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