Quark bundt cake 
This juicy curd bundt cake will bring back your childhood memories. We reveal Grandma’s best recipe with quark and vanilla pudding powder.
INGREDIENTS
FOR THE GUGELHUPF
250 g soft butter
200g powdered sugar
5 eggs (size M)
1 teaspoon lemon zest
1 pinch of salt
270 g flour (type 405)
1 pack of vanilla pudding powder
1 pack of baking powder
250 g quark
50g sugar
40g starch
ASIDE FROM THAT
some butter and flour for the mold
1 tbsp powdered sugar for dusting
PREPARATION
1. For the Bundt cake with curd, grease a silicone Bundt cake tin (ø approx. 24 cm) with a little butter and dust with flour. Preheat the oven to 180 degrees top and bottom heat (fan oven 160 degrees).
2. For the batter, put soft butter in a mixing bowl and beat, sift the powdered sugar and add it in portions to the butter while stirring.
Beat everything white until creamy. Separate the eggs, stir the yolks individually into the butter mixture, and place the whites in a separate mixing bowl.
3. Stir lemon zest and salt into the butter mixture. Put the flour, vanilla pudding powder and baking powder in a bowl, mix and sift in portions into the dough while stirring. Finally stir in the quark.
4. Mix sugar with starch. Wash the beaters of the hand mixer so that they are free of grease.
First beat the egg whites separately for a few minutes, then slowly pour in the sugar-starch mixture. Whip everything together to form a stable egg white.
Using a spatula, carefully fold the egg whites into the quark mixture in three portions.
5. Pour the dough into the greased Bundt cake tin and smooth it out. Bake the quark gugelhupf for about 50 minutes.
Remove the Bundt cake from the oven and let it cool in the tin at room temperature for 20 minutes.
Then turn it out onto a cake rack and carefully loosen the mold. Allow the bundt cake to cool completely and dust with powdered sugar. Enjoy your meal!
