Dessert

Banana Split Quark Cake

A rich and layered German-style cheesecake combining a buttery shortcrust base, a creamy quark filling, sweet bananas, and a decadent chocolate layer, topped with crunchy crumbles.

Prep: 30 minutes Cook: 45 minutes Servings: 8
Cake Baked German
Banana Split Quark Cake

Preparation Steps

1
  • 200g flour, 125g butter, 1 egg
  • 3 tbsp sugar
  • 2 tsp baking powder
Short Crust: Mix flour, sugar, baking powder, and butter until crumbly. Add egg, mix to incorporate. Chill in fridge.
2
Prep springform: Line bottom with baking sheet, butter and flour walls. Divide dough into 3 parts. Roll one part to fit bottom (~2mm thick). Roll second part into sausages, press along edges and up walls (4-5cm high, ~2mm thick). Fridge while prepping filling.
3
  • 250g Magerquark (low fat quark)
  • 250g Halbfettquark (regular quark)
  • 3 tbsp sugar
  • 1 egg
  • 2 tsp vanillin sugar
  • 1 tsp vanilla extract
  • 1 pinch of salt
Quark Filling: Mix quarks, sugar, egg, vanillin sugar, vanilla, and salt with spoon. Don't overmix. Set aside in fridge.
4
  • 2 bananas
  • 125g dark chocolate (e.g. Migros Kuchenglasur dunkel)
Cut bananas into 5mm slices, layer on crust base. Melt chocolate, pour over bananas. Cool until firm.
5
  • Remaining short crust dough (from Step 1)
  • 2-3 tbsp ground almonds
  • 0.5 tsp cinnamon
Crumbles: Mix remaining dough with almonds and cinnamon by hand.
6
Preheat to 180°C (fan). Pour quark filling over banana-chocolate layer. Tap to release air bubbles. Sprinkle crumbles on top.
7
Bake 45 min at 180°C until crumbles brown (center will be wobbly). Cool 1 hour at room temp, then chill in fridge 2+ hours before serving.