2 cups all purpose flour
1 cup fine sugar
1/4 tsp salt
2 sticks room temperature butter (8 ounces or 224g)
1 whisked egg
- Preheat oven to 400F, line a 9 inch pan with parchment paper or butter.
- Mix flour, sugar, and salt. Mix in butter using your fingers or a paddle to mix in the lumps of butter.
- Set aside one tablespoon of the whisked egg. Lightly mix remaining egg into the batter.
- Press the dough into the pan, you will want the top to be smooth and flat.
- Brush the remaining egg over the cake. Use a fork to create a lattice pattern.
- Bake until golden brown (appr. 20 - 25 min.)
- Cool down completely, cut into 16 wedges and serve.
THIS RECIPE IS BEST PREPARED THE DAY BEFORE
10 crumbled cookies or graham crust
9 tbsp sugar
1 tsp cinnamon (optional)
6 tbsp butter
1 cup heavy whipping cream
1 tbsp vanilla extract or one envelope vanilla sugar
1 cup whole milk
1 envelope gelatin (or 3 sheets)
2 cups quark
Fruit, coconut, or chocolate
- Put crumbled cookies into a bowl and pour melted butter overtop and mix well.
- Butter or place parchment paper in the bottom of a springform pan.
- Place crust into bottom of pan, flatten with a spoon to create a firm flat surface.
- Put pan in fridge to harden.
- Prepare gelatin as instructed on package.
- Whip the cream, 3 tbsp sugar, and vanilla. In a separate bowl add desired flavor to kwaark (strawberry puree, chocolate, etc.) Add cream mixture to kwark, stirring well. Fold in another tbsp of sugar if desired.
- Add gelatin when cooled down, stirring lightly until a smooth creamy liquid forms.
- Pour mixture into springform pan, tap the sides gently to remove air bubbles. Cover and place into fridge for 6 - 24 hours.
- Once mixture has set you can remove the springform and serve with strawberries, whipped cream, or dessert sauce. (Or use any fruit you prefer.)
2 cups all purpose flour
2 cups milk
1 tbsp sugar
pinch of salt
Tips: To keep pancakes warm while cooking put a few cups of water in a pan and place a large plate on top. Bring to a boil.
- Whisk eggs until foamy.
- Add milk and stir together.
- Gradually add flour while whisking. Batter should not be thick.
- Melt butter in a pan, wait till pan is hot.
- Add a cup of batter to the pan, turn pan to get the batter to the edges.
- Flip pancake when bubbles begin to form on the top.
- Cook for an additional minute or until light brown.
- Place on top of heated plate.
- Repeat from step 4, making sure to add butter between every pancake.
This recipe usually makes 6 - 8 pancakes.