Austrain Quark Coffee Cake


Vermont Butter & Cheese Company adaptation of a recipe from Markus Kranzl

Sous Chef, Trapp Family Lodge, Stowe Vermont.

Ingredients:

Shortbread Dough: 5.5 oz sugar (2/3 cup plus 1 Tbsp)

9 oz Vermont Cultured Butter, cold

15 oz flour (2 cups + 2/3 cup)

Salt

Vanilla

Filling:

5 oz sugar (2/3 cup)

4 oz Vermont Cultured Butter, softened

16 oz Vermont Quark (stirred well)

4 eggs (room temp)

1 oz flour (4 Tbsp)

1 oz currants/raisins (1/4-1/3 cup)

Salt

Vanilla

For the Shortbread:

Cut the cold butter into chunks, and mix all ingredients together with the paddle attachment until sandy, or cut butter into all dry ingredients with two knives or a pastry blender until sandy. Add vanilla, and dump mixture out onto your counter (it will be very crumbly). With the heel of your hand start smearing the dough away from you until it’s pushed into a pile. Gather it back in front of you and repeat the process until you arrive at a dough which can be pressed together into a fairly cohesive mass. Divide the dough into equal halves, and chill about 15-20 minutes. Press half of the dough into the bottom of a 9” x 13” pan, and bake at 350o F. until pale gold. Set aside.

For the Filling:

Cream the butter and sugar together until smooth and fluffy. Add the Quark, vanilla, and salt. Add the eggs one at a time and mix until well blended. Toss the currants with the flour and add to Quark mixture. Pour filling over the pre-baked shortbread, and smooth it. Take the remaining chilled shortbread and using the largest holes on your box grater, grate it directly over the filling, covering it evenly. Bake at 350o F. until the filling is just set, about 35-45 minutes (check after 30 minutes). The center should shake ever so slightly, and will continue to bake from carryover heat.

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