Strawberry Lemon Quark Cake
Strawberry Lemon Quark Cake is a medium French recipe that serves 6. 250 calories per serving. Recipe by Hervé Cuisine on YouTube.
Prep: 30 min | Cook: 50 min | Total: 1 hr 35 min
Cost: $10.60 total, $1.77 per serving
Ingredients
- 500 g Quark 0% (or Greek yogurt) (very fresh, drained if very liquid)
- 3 Eggs (separate whites from yolks)
- 30 g Cornstarch (Maïzena) (to stabilize the whipped whites)
- 60 g Sugar (or calorie‑free substitute) (use a sweetener like Stevia if desired)
- 1 Organic lemon (zest and juice)
- 1 c. à café Vanilla extract (optional, for extra aroma)
- 300 g Fresh strawberries (reserve a few for decoration)
- 20 g Sugar for the coulis (adjust according to strawberry sweetness)
- 1 c. à soupe Lemon juice (for the coulis)
- few Mint or basil leaves (for decoration)
Instructions
Separate whites and yolks
Separate the whites of the three eggs into two separate bowls. Keep the whites chilled.
Time: PT2M
Whip the egg whites
With an electric whisk, beat the whites until foamy. As soon as they start to foam, add 30 g of sugar (or equivalent sweetener) and continue until stiff peaks form.
Time: PT5M
Fold in the cornstarch
Sprinkle the cornstarch over the whipped whites and gently fold it in with a spatula, lifting the mixture to avoid breaking it.
Time: PT2M
Mix yolks and quark
In the other bowl, whisk the egg yolks with the quark, lemon zest, lemon juice, vanilla extract and the remaining sugar (30 g).
Time: PT5M
Combine the two mixtures
Pour the yolk mixture over the whipped whites and gently fold with the spatula, preserving as many air bubbles as possible.
Time: PT3M
Prepare the pan
Line the bottom of the pan with parchment paper. Cut a circle of paper for the base and a strip for the sides to facilitate unmolding.
Time: PT3M
Bake the cake
Pour the batter into the pan, smooth the surface and bake 35‑40 minutes at 180 °C. The cake should be lightly golden and the centre firm to the touch.
Time: PT40M
Temperature: 180°C
Prepare the strawberry coulis
While baking, quarter 250 g of strawberries, add lemon juice and 20 g of sugar, blend with an immersion blender. Transfer to a small saucepan and heat over low heat 5‑10 minutes until slightly reduced.
Time: PT10M
Cool and unmold
After removing from the oven, let the cake cool for 10 minutes in the pan, then unmold onto a rack and let cool completely at room temperature.
Time: PT10M
Decorate and serve
Arrange the reserved fresh strawberries on top, drizzle generously with coulis, sprinkle lemon zest and garnish with a few mint or basil leaves.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 8 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: vegetarian, gluten‑free, low-calorie, low-fat
Allergens: eggs, milk
Ingredient Substitutions
- Instead of Quark 0% (or Greek yogurt): Greek yogurt, light ricotta
- Instead of Eggs: organic chicken eggs, duck eggs
- Instead of Cornstarch (Maïzena): arrow-root, rice flour
- Instead of Sugar (or calorie‑free substitute): stevia, erythritol
- Instead of Organic lemon: bottled lemon juice
- Instead of Vanilla extract: vanilla bean
- Instead of Fresh strawberries: raspberries, blueberries
- Instead of Sugar for the coulis: agave syrup, stevia
- Instead of Lemon juice (for the coulis): apple cider vinegar
- Instead of Mint or basil leaves: basil leaves
Equipment Needed
- Two large bowls
- Electric whisk or hand mixer
- Silicone spatula
- 20 cm round cake pan
- Parchment paper
- Knife and cutting board
- Small saucepan
- Immersion blender
- Oven
Critical Steps — Do Not Skip
- Whip the egg whites to stiff peaks
- Fold in the cornstarch without breaking the whites
- Bake 35‑40 min at 180 °C
Chef Tips from the Video
- For an even more lemony flavor, add a few drops of lemon extract to the coulis
- Use seasonal strawberries for better flavor and color.
Troubleshooting
Whipped whites collapse after adding the cornstarch
Make sure the bowl and whisk are completely dry and free of fat. Add the cornstarch very gently while folding.
Cake is too dense
Do not over‑mix after adding the yolks and avoid over‑beating the whites.
Coulis is too liquid
Extend the low‑heat cooking until slightly reduced or add a pinch of cornstarch dissolved in a little water.
Storage
Refrigerator: Store the cake covered for 3‑4 days in the refrigerator.
Freezer: Can be frozen for 1‑2 months, wrapped in cling film then placed in a freezer bag.
Room temperature: The strawberry coulis keeps for 1 day at room temperature, away from light.
Make-Ahead Tips
- The cake tastes best the next day, chilled
- The coulis can be prepared 24 hours ahead and kept refrigerated
Last updated: August 20, 2026
