Skillet Quark Cake with Strawberries
A tender, oven-free quark cake baked in a skillet under a lid. Fresh strawberries add brightness.
- Time
- 40 min
- Serving
- 499 kcal
- Ingredients
- ≈ $1.96
- Protein
- 29 g
Ingredients
- 1 Cottage cheese 9% (tvorog)pack 300 g ≈ $3.00 120 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Wheat flour 30 g
- 4 Sugar 15 g
- 5 Baking powder 2 g
- 6 Strawberriespack 400 g ≈ $3.50 60 g
- 7 Butterpack 180 g ≈ $1.58 5 g
- 8 Salt 1 g
- 9 Vanilla sugar 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mash the quark with a fork, then mix in the egg, sugar, vanilla sugar, and salt.
Stir in the flour with baking powder until a thick, soft batter forms.
Halve the strawberries6, reserving some for serving.
Butter7 a small skillet and spread the batter evenly in the bottom.
Press half the strawberries6 into the surface, cover with the lid, and cook on the lowest heat for 22–25 minutes.
Check for doneness: the top should set, and the bottom should be golden without a raw flour smell.
Remove from heat, let rest 5 minutes, and serve with the reserved strawberries6.
Tips
- Why it works
- Make the dough without kneading so no flour lumps form. Mash the cottage cheese with a fork until smooth, otherwise the cake will be layered.
- Substitutions
- Replace the strawberries with frozen ones, thawed and patted dry. The taste changes, but the texture stays juicy. Add 1 tsp of vanilla extract instead of vanilla sugar.
- Common mistakes
- The cake burns on the bottom if the heat is too high. A smell of raw flour or a wet bottom means it isn't done.
- Storing and reheating
- Keep in the fridge for 2 days, covered with plastic wrap. Reheat in the microwave for 30 seconds, covering the plate.
- Serve with
- Serve with tea or coffee for weekend breakfast, when you want something light but sweet.
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