Coconut Ball Cake with Quark
Craving something coconutty? This moist two-tone cake hides little balls of quark and desiccated coconut inside, and it is topped with a refreshing cream made from sour cream and lemon. Perfect with coffee or as a sweet finish to a meal.
Prep: 1 h 15 min
Servings: 12
Energy: 44 kcal per serving
Method
01.
Mix the quark, egg yolk (keep the egg white for the batter), desiccated coconut and icing sugar in a bowl. Shape the fairly firm mixture by hand into about 24 balls, each the size of a walnut. Place them on a plate lined with baking paper and put them in the freezer to firm up.
02.
Beat the softened butter, caster sugar, 3 whole eggs and the remaining egg white in a food processor. While beating, gradually add the sour cream and the milk. Carefully stir in the all-purpose flour mixed with the baking powder and keep mixing. Grease a baking tin with butter and dust it with coarse flour, pour in half of the batter and spread it out. Add the cocoa to the second half, mix it in and pour it over the light layer. Spread the dark batter over the whole surface, arrange the balls neatly on top and bake for 40–45 minutes in an oven preheated to 180 °C.
03.
Mix the sour cream with the juice of one lemon in a bowl. Spread the resulting cream over the baked cake.
04.
Sprinkle the baked, cream-topped cake with the lemon zest and cut it into large squares.
