This fruity plum tart consists of two light sponge cake bases and a creamy quark and cream filling with pureed plums.

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This plum tart with quark and cream filling is wonderfully fruity, creamy, and delightfully light. A delicate quark and cream filling with pureed plums is sandwiched between two airy sponge cake layers. The slight tartness of the fruit pairs perfectly with the mild cream, making this tart a delicious recipe for late summer and autumn.

You might also like:

• Plum cake with cinnamon streusel
• Plum swirl cake baked in a loaf pan
• Plum cheesecake with crumble topping
• Plum jam with cinnamon

Why you'll love this plum cake with quark and cream filling

The combination of light sponge cake, fruity plums, and airy quark and cream filling tastes simply wonderful. Because the plums If the ingredients are briefly cooked until soft and then pureed, the aroma is distributed evenly throughout the entire cream.

The cake can also be prepared well in advance. It needs to set in the refrigerator for several hours and can therefore be conveniently prepared the day before. The next day, you only need to decorate it with powdered sugar, whipped cream rosettes, and plum wedges.

• wonderfully creamy and fruity
• with a light sponge base
• prepare well the day before
• perfect for late summer and autumn
• a beautiful eye-catcher on the coffee table

Ingredients for the plum cake with quark and cream filling

Plums: Use ripe but still firm fruit. They have a strong aroma and can be wonderfully puréed after a brief steaming.

Quark: The mixture of low-fat quark and quark with 40% fat makes the filling light, yet pleasantly creamy.

Whipped cream: Stiffly whipped cream ensures that the quark cream becomes nice and airy.

Gelatin: It gives the fruity cream the necessary stability. Temperature equalization is important to prevent small lumps of gelatin from forming.

Sponge cake: Eggs, sugar, flour and cornstarch create a light base that goes well with the creamy filling.

Tips for the perfect plum cake with quark and cream filling

• Beat the eggs and sugar for at least 8 minutes. This will make the sponge cake especially light and fluffy.
• Do not grease the sides of the springform pan. This will allow the sponge cake to rise better around the edges while baking.
• Let the plum puree cool completely before stirring it into the quark mixture.
• Gently heat the gelatin. Do not boil it, otherwise it may lose its setting power.
• First, stir a few tablespoons of the quark cream into the dissolved gelatin. This temperature equalization prevents lumps from forming.
• Place the finished cake in the refrigerator for at least 5 hours, preferably overnight.
• Decorate the cake with cream and fresh plum wedges just before serving.

Plum cake with quark and cream filling

This fruity plum tart consists of two light sponge cake bases and a creamy quark and cream filling with pureed plums.

Press

Portions: 12 Piece

Baking utensils:

• 1 Springform pan, 24 cm diameter
• 1 sheet of baking paper
• 1 cake ring
• 1 hand mixer or food processor
• 1 immersion blender
• 1 small pot
• 1 piping bag with nozzle

Ingredients for the sponge cake

• 3 eggs Size M
• 100 g Sugar
• 1 Packet of vanilla sugar
• 130 g wheat flour Type 405
• 25 g cornstarch
• ½ packets of baking powder

Ingredients for the plum, quark, and cream cheese

• 330 g plums stoned, weighed
• 2 EL water
• 10 Sheet of white gelatin
• 420 g low-fat quark
• 290 g Quark with 40% fat
• 140 g Sugar
• 1 Packet of vanilla sugar
• 330 g whipped cream

For decoration

• a little icing sugar
• some whipped cream
• 3 up to 4 plums

Preparation:

bake a sponge cake

• Preheat the oven to 180°C (350°F) for conventional baking or 160°C (325°F) for fan-assisted baking. Line the base of the springform pan with baking paper. Do not grease the sides.
• Beat eggs, sugar and vanilla sugar until light and creamy, about eight minutes.
• Mix flour, cornstarch and baking powder and sift onto the egg mixture. Carefully fold in with a spatula.
• Pour the batter into the springform pan and smooth the surface. Bake in a preheated oven for about 25 to 30 minutes. Check if the sponge cake is done by inserting a wooden skewer into the center.
• Allow the sponge cake to cool completely and then cut it horizontally into two even layers.
• Place the bottom sponge cake layer on a cake plate and enclose it with a cake ring.

Prepare the plums

• Wash, halve and pit the plums.
• Place 330g of plums in a pot with two tablespoons of water and simmer gently for about five to eight minutes until soft.
• Puree the plums finely and let them cool completely.

Prepare quark and cream cheese mixture

• Soak the gelatin in cold water for about five minutes.
• Mix the low-fat quark, quark, sugar, and vanilla sugar until creamy. Stir in the cooled plum puree.
• Squeeze the gelatin lightly and dissolve it in a small saucepan over low heat. The gelatin must not boil.
• First, stir three to four tablespoons of the plum and quark mixture into the gelatin.
• Then quickly stir the gelatin mixture into the remaining quark mixture.
• Whip the cream until stiff and carefully fold it into the plum cream.

Assemble the plum cake

• Spread the plum, quark, and cream mixture onto the bottom sponge cake base and smooth it out.
• Carefully place the second sponge cake layer on top of the cream and press down lightly.
• Place the cake in the refrigerator for at least five hours, preferably overnight.
• Carefully remove the cake ring. Dust the cake with powdered sugar and decorate with whipped cream rosettes and plum wedges.
For an extra smooth cream, you can pass the pureed plum jam through a sieve. This will prevent any larger pieces of plum skin from remaining in the filling.

Piece 1

Calories: 305 kcal

Carbohydrates: 37 g

Protein: 12g

Fat: 12 g

Saturated fatty acids: 7 g

Sugar: 27 g

Dietary fiber: 1 g

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Discover even more delicious plum recipes

If you enjoy plum season as much as I do, you should also check out my Plum cake with cinnamon streusel Try it. It's especially creamy with the plum cheesecake with streusel topping. My recipe is suitable for a loaf pan. Plum swirl cake, and with the Zplum jam with cinnamon.You can enjoy the fruit for even longer.

Save this recipe for later

Want to try the plum tart with quark and cream later? Then save the recipe on Pinterest and find it again quickly when the next coffee gathering comes around.