Westfälische Quarkspeise

Westfälische Quarkspeise (Westphalian Quark Cream with Bread)

A traditional Westphalian dessert layering softened white bread with a fluffy quark-cream filling scented with vanilla and sugar. It is more of a chilled cream-and-bread pudding than a cake, and is typically served cold from the loaf tin.

Prep

20 min

Cook

5 min

Total

25 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •500 g (1.1 lb) quark (Magerquark, fresh curd cheese), the closest substitute is a 50/50 mix of full-fat ricotta and plain Greek yogurt; do not use cream cheese
• •250 ml (1 cup) heavy cream (Schlagsahne, 30% fat), must be at least 30% fat to whip
• •100 g (½ cup) granulated sugar
• •1 piece vanilla pod, or 2 tsp pure vanilla extract; avoid artificial vanilla if possible
• •1 pinch salt
• •200 g (7 oz) stale white bread (Mischbrot or mild Vollkornbrot), crusts removed, traditionally a mild Westphalian mixed-grain or light wheat loaf; slightly stale so it absorbs the cream without going mushy
• •100 ml (scant ½ cup) milk, whole milk preferred
• •30 g (2 tbsp) butter, softened
• •150 g (⅔ cup) fresh berries or stewed apple/poached pear, to serve, fruchtsoße or fresh fruit is traditional; raspberry or apple are most typical

Steps

1. 1 Line a 1-litre (about 9x5 in) loaf tin or similar mould with cling film, leaving overhang on the sides.
2. 2 Slice the bread into pieces about 5 mm thick (roughly ⅕ in). If using a vanilla pod, slice it open lengthwise and scrape out the seeds with the back of a knife.
3. 3 Dip each bread slice briefly in the milk and arrange a layer, slightly overlapping, on the bottom and up the sides of the tin. Reserve enough slices for a top layer.
4. 4 In a bowl, beat the softened butter with the sugar, vanilla seeds (or extract) and salt until pale and fluffy, about 2 minutes.
5. 5 Add the quark to the butter mixture and beat until smooth, scraping the bowl so no lumps remain.
6. 6 In a separate, cold bowl, whip the cream to soft peaks (when you lift the beaters, the tip curls over). Fold the whipped cream into the quark mixture in three additions, keeping the mixture airy.
7. 7 Spoon half of the quark cream into the bread-lined tin and smooth the surface. Cover with a layer of milk-dipped bread slices, then the remaining quark cream, and finish with the last layer of bread to close the dessert.
8. 8 Fold the overhanging bread and cling film over the top, cover the tin, and refrigerate for at least 6 hours, preferably overnight, so the bread softens and the flavours come together.
9. 9 To unmould, invert the tin onto a serving plate, peel off the cling film. Slice with a sharp, lightly wet knife and serve cold, topped with fresh berries or a spoonful of fruit compote.
10. 10 Do not eat raw eggs in the cream if you add any (none in this classic version); keep the dessert refrigerated and consume within 2 days.