The fragrance in my home was unbelievable when this came out of the oven. Quark, lemon, vanilla – Käsekuchen. The recipe is from My Berlin Kitchen by Luisa Weiss (she also writes a blog www.thewednesdaychef.com) and I make only one exception to this recipe. Well, two, I can’t find vanilla extract here, so I use organic vanilla powder. She uses lean quark. I use cream quark with 10 % fat, doesn’t get any fattier here. This cream quark is German, so in that sense I am true to the recipe. All Finnish quarks have a much lower fat content.
I'm Piisa and I will be sharing with you my thoughts on this and that, maybe even on whatever.