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The Versatility of Quark: Quark-Oil-Dough
Posted on Jul 24, 2016

Quark
Photo: © PhotoSG - Fotolia.com

    
You may have heard about a cheese called "Quark." Quark is a fresh cheese. It is basically concentrated milk, with the creamy consistency similar to sour cream or greek yoghurt. But compared to yoghurt and sour cream, Quark is less sour, less tangy. You can read more about Quark in our Cheese section.

The unknown beauty of Quark is that it can be used in so many different ways. It can be used in savory dishes; it can be used in baking; it can be used in desserts; and it can be enjoyed as is.

Today I want to share with you a type of dough called "Quark-Öl-Teig" or Quark-Oil-Dough. The Quark-Oil-Dough is considered to be an alternative to a yeast dough. It is much faster and easier to prepare than a yeast dough but the baked product is very similar in texture to a yeast dough. The Quark-Oil-Dough can be used in both savory (such as for pizza crust) and sweet baking (such as for cakes and breads).

The first thing you need to make a Quark-Oil-Dough is of course plain Quark. There are a few Quark manufacturers here in the US and some German delicatessens import Quark directly from Germany.  I use a new brand of Quark called Elli Quark (made here in the US). I can buy it in my local supermarket (in the youghurt section). It comes in a variety of flavors including plain. You can also buy it directly from the manufacturer but you have to buy a case.  Here's the link to the manufacturer's website:  www.elliquark.com

Secondly, you need oil.  Choose a flavor-neutral oil, such as vegetable or canola oil. If you are making a savory dough, you could use an olive oil but just know that it will affect the taste.

Beyond these two ingredients, you'll need flour, milk, an egg, and baking powder. For a savory dough, you'll need salt. For a sweet dough, you'll need sugar.

For this post, I'm making a sweet Quark-Oil-Dough and topping it with crumbs to make my absolute favorite: a German Streuselkuchen (crumb cake).


German Streuselkuchen Using a Quark-Oil-Dough

For the dough, you'll need:
• 6 oz (170 g) Plain Quark
• 4 tablespoons Milk
• 8 tablespoons Vegetable Oil
• 1 Egg
• 2 1/2 cups All Purpose Flour
• 3 1/2 teaspoons Baking Powder
• 1/2 cup plus 2 tablespoons Sugar
• 1 package Vanilla Sugar

Quark-Oil-Dough

This is so simple.  Just add all ingredients into your mixing bowl and with a dough hook, mix the dough until it comes together. The dough may be a little sticky. You can add a little extra flour if you prefer a firmer dough.

Prepare a cake pan or springform by either spraying it with cooking spray or by buttering and flouring it. Transfer the dough to the cake pan and with floured fingers, flatten the dough to fit the bottom of the pan.

Quark-Oil-Dough


For the crumbs, you'll need:
• 1 cup (2 sticks) Unsalted Butter, cut into tiny cubes
• 1 cup Sugar
• 1 package Vanilla Sugar
• 1 1/2 - 2 1/2 cups Flour

The crumbs are easy to make ... Mix the butter, vanilla sugar, and sugar together either with your mixer or by hand with a fork. Gradually work in flour until mixture becomes dry and crumbly. The crumbs should not be sticky ... they should crumble easily but they shouldn't be so dry that they become powdery.  Spread the crumbs evenly over the dough.

Quark-Oil-Dough

Bake the cake at 350° F around 30-40 minutes or until the crumbs and crust become golden brown. Before removing the cake from the oven, check the crumbs in the center of the cake. They should not still be shiny (they should look dry) and there should be no sign of melted butter. If you see either of these, then you'll need to bake the cake a bit longer, so turn down the oven to 325° F and let the cake bake for a few more minutes until the shininess is gone or the melted butter is gone.

When the cake is cool, remove it from the cake pan or springform. Optionally, dust the cake with powdered sugar.

Quark-Oil-Dough

I hope you enjoy this cake as much as I do.

Be sure to check out our next blog post, where we use Quark to make a refreshing dessert, perfect for a hot summer evening.

Thanks for reading!

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Filed Under:   Baking


Comments

July 25, 2016
Phil says:
I've seen the quark in the market but didn't know what it was. I think I'll try some now.


July 25, 2016
FoodLover says:
Yummmm!


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