German Yeast Cake with Quark and Raisins (Quark-Streuselkuchen) Recipe
Quark-Streuselkuchen is a popular German cake with a yeast dough base, a thick layer of quark filling and a crunchy streusel topping. It often appears at Sunday “Kaffee und Kuchen”, the traditional afternoon coffee-and-cake time. The taste is like a cross between a cheesecake and a sweet yeast bun, so it’s hard to stop at just one piece.
This cake combines three textures in one bite: soft yeast dough, creamy quark filling and crunchy streusel. It’s a classic of German home baking and perfect for sharing at coffee time or family gatherings.
Chef's tips
Use quark that is as thick as possible so the filling sets nicely and doesn’t become watery. Make sure the milk for the yeast is only lukewarm, not hot, or the yeast may lose its strength. Don’t overmix the quark filling—blend just until smooth to keep it light.
How to serve
Serve the cake slightly chilled or at room temperature with freshly brewed coffee. It also pairs well with lightly sweetened whipped cream or a spoonful of fruit compote, such as sour cherries or stewed apples.
Ingredients
- wheat flour divide into 250 g for the dough and 200 g for the streusel - 450 g
- milk lukewarm, not hot - 150 ml
- fresh yeast or 7 g instant dry yeast - 20 g
- sugar divide into 60 g for the dough, 80 g for the quark filling and 60 g for the streusel - 200 g
- butter soft; 80 g for the dough, 120 g for the streusel - 200 g
- egg 2 for the quark filling, 1 for the dough - 3 pieces
- semi-fat quark well drained or from a tub, but thick - 750 g
- cream 12–18% fat - 100 g
- vanilla pudding powder for 0.5 l milk, used as a thickener - 1 package
- raisins optionally soaked in warm water or juice - 80 g
- vanillin sugar 1 for the quark filling, 1 for the streusel - 2 packages
- salt a pinch for the dough and for the streusel - 0.5 teaspoons
Preparation
- Gently warm the milk until lukewarm. Crumble the yeast into a small bowl, add 1 tablespoon of sugar from the dough portion and a few tablespoons of lukewarm milk, mix and set aside for 10 minutes until it starts to foam.
- Put 250 g flour into a large bowl, add a pinch of salt, 60 g sugar, the egg and 80 g soft butter. Pour in the foamy yeast mixture with the milk and knead by hand or with a dough hook for about 5–7 minutes, until the dough is smooth and elastic and slightly sticky.
- Cover the bowl with the dough with a cloth and leave in a warm place for about 40 minutes, until doubled in size.
- Meanwhile, prepare the quark filling: put the quark, 2 eggs, 80 g sugar, 1 packet of vanillin sugar, the cream and the pudding powder into a bowl. Briefly blend until smooth, just until combined. Add the drained raisins and mix with a spoon.
- For the streusel, put 200 g flour, 60 g sugar, 1 packet of vanillin sugar, a pinch of salt and 120 g soft butter into a bowl. Rub with your fingers until crumbs form that resemble wet sand; if the mixture is too dry, add a little more butter.
- Line a baking tray of about 30×40 cm with baking paper. Turn the risen dough out onto a lightly floured work surface and knead briefly to knock out the air. Roll out or stretch with your fingers to the size of the tray and transfer it inside, smoothing the surface.
- Pour the quark filling over the dough and spread it in an even layer right to the edges.
- Sprinkle the streusel evenly on top, trying to cover the whole surface, but do not press it down.
- Leave the cake to rise for another 10–15 minutes. In the meantime, preheat the oven to 180°C (top and bottom heat).
- Place the tray in the preheated oven and bake for about 30–35 minutes, until the streusel is golden and the quark layer is set when you gently shake the tray.
- After baking, remove the cake from the oven and leave it in the tin to cool completely; this allows the quark layer to firm up and makes it easier to cut neat pieces.
Storage
Store leftover cake covered in the fridge for up to 3 days. For the best texture, let the slice sit at room temperature for a short while before serving, or briefly warm it in a low oven to refresh the streusel.
