semolina-quark cake (fridge cooled)

[Anonymous No.13645305]

semolina-quark cake (fridge cooled)

[semolina-quark cake (fridge co(...) No.13645313]

>>13645305
semolina-quark cake (fridge cooled)

[Anonymous No.13645315]

>>13645305
What the fuck is that?

[Anonymous No.13645329]

>>13645315
semolina-quark cake (fridge cooled)
https://en.wikipedia.org/wiki/Quark_(dairy_product)
https://en.wikipedia.org/wiki/Semolina

[Anonymous No.13645334]

Looks good, would eat, love cheese cake.

[Anonymous No.13645340]

>>13645334
thanks anon

[Anonymous No.13645347]

>>13645305
Sounds good to me. Looking moist.

[Anonymous No.13645823]

>>13645305
looks really good honestly
how do I make semolina-quark cake (fridge cooled)?

[Anonymous No.13645970]

>>13645823
brother for this specific cake i used:
100g of semolina
2 eggs
100ml buttermilk
500g of strained quark („topfen“ in austria)
3g of baking powder
some salt
vanilla extract
lemon zest
100g of sugar or according to your preference (you will need a certain amount to counteract the quark’s acidity)/sweetener of your choice

beat eggs (you can beat the eggwhites separately if you feel so inclined, i don’t bother), gradually add quark until a homogenous mass is formed. then continue to gradually add dry ingredients (ideally mixed beforehand) and you will get a thick, yet wet and sticky batter. this will be a moist, yet dense cake.

i put it in a silicone mold and bake it at 220dC (convection oven) for 20 minutes, then lower temp to 175dC, cover it and continue to bake it for 20-30 minutes. let it cool.

this is my "healthy" version. if you’re not into that, you can use quark with added cream (it’s a product that’s naturally low in fat) or you can add butter. i wouldn’t use any other cream cheese because that’s not quark anymore.
you can also slice some apple or pear and make layers in the batter.

[Anonymous No.13645988]

isn't that what you get from eating raw chicken?

[Anonymous No.13646135]

>>13645988
anon no that's salmon

[semolina-quark cake (fridge co(...) No.13646158]

>>13645305
>semolina-quark cake (fridge cooled)
semolina-quark cake (fridge cooled)

[Anonymous No.13646637]

>>13646158
500g of quark, more than enough to fill anything that moves

[Anonymous No.13646948]

>>13645315
i think its a semolina-quark cake. It looks like it has been fridge cooled. Not sure though.

[Anonymous No.13647577]

>>13645970
what the heck is dC
t. me, a brainlet

[semolina-quark cake (fridge co(...) No.13647583]

>>13646158
semolina-quark cake (fridge cooled) 02/11/20(Tue)18:49:00 No.13646158>>13646637
>>13645305 (OP)
>semolina-quark cake (fridge cooled)
semolina-quark cake (fridge cooled)

[Anonymous No.13647659]

>>13645305
How many quarks did you use?

[Anonymous No.13647671]

>>13647577
decicentigrade. tenths of degrees Celsius

[Anonymous No.13647685]

>>13645970
I don’t have semolina on hand, can I use something else? Rye/spelt/ap flour?

[Anonymous No.13647692]

>>13647577
It’s direct current, the opposite of what houses run on (which is aC or alternating current). He wants you to run about 220 volts (dC NOT aC) through the cake batter for 20 minutes and then 175 volts for 20-30 minutes until it appears thoroughly cooked.

[Anonymous No.13648678]

>>13647685
My first choice for substitutes would be something like cream of wheat, grits or even polenta. Semolina has a mild, slightly sweet flavor. Very comfort food like. Spelt would be a wild card but in any case, I doubt rye would work.

[semolina-quark cake (fridge co(...) No.13648716]

semolina-quark cake (fridge cooled)

[Anonymous No.13648722]

>>13645305
That semolina-quark cake (fridge cooled) looks pretty good. How do you eat it, any condiments?

[Anonymous No.13648735]

>>13648716
based
>>13648722
just powdered sugar or some fruit preserve if you want but it's most often eaten plain. some people put raisins into the batter,.

[semolina-quark cake (fridge co(...) No.13648747]

semolina-quark cake (fridge cooled)

[Anonymous No.13648956]

>>13648678
Well, I have polenta so I might try that. Spelt has light pleasant nutty flavor so it could work as well taste-wise. I am gonna bake the semolina-quark cake (fridge cooled) on Friday so wish me luck.

[Anonymous No.13649500]

>>13645970
So it's a Basque cheesecake but shitty?

[Anonymous No.13649525]

>>13645970
You made me wan't to make semolina-quark cake (fridge cooled). I don't have a scale, roughly how much is the semolina and sugar in decilitres?

[Anonymous No.13649536]

>>13645305
Doesn’t look like a cake. Looks like a giant pancake cooked in a bread pan.

[Anonymous No.13649550]

>>13645305
semolina-quark cake (fridge cooled)

[Anonymous No.13649599]

you're going to kill someone with that
either by blunt force or by suffocation

[Anonymous No.13649630]

>>13647671
Lol made me tap my screen because I thought it was highlighted

[Anonymous No.13649643]

>>13649500
Seems so.

[Anonymous No.13649648]

>>13649500
>>13649643
No, it's a semolina-quark cake (fridge cooled

[Anonymous No.13649664]

>>13645305
yeah I'd put that up my ass OP, good job

[Anonymous No.13649682]

>>13649643
>>13649500
when the french act snobby it's kind of part of their charms but when basques do it it's just cringey.

[Anonymous No.13649706]

>>13649682
At least Basques have a national identity. Frogs only have a national government.

[semolina-quark cake (fridge co(...) No.13651698]

semolina-quark cake (fridge cooled)

[semolina-quark cake (fridge co(...) No.13651702]

semolina-quark cake (fridge cooled)

[Anonymous No.13652752]

looks a bit too thick

[Anonymous No.13652961]

>>13645970
>Cook at room temperature
okay thanks good idea

[Anonymous No.13653047]

>>13645305
Looks great. Recipe?

[Anonymous No.13653053]

>>13652961
It cooks at room temperature before being (fridge cooled)

[quark cooled cake (semolina fr(...) No.13653065]

cooled fridge quark (semolina cake)

[Anonymous No.13653160]

[semolina-quark cake (fridge co(...) No.13654163]

>>13653047
He already posted recipie for the semolina-quark cake (fridge cooled)

Here >>13645970

[Anonymous No.13654356]

>2020
>not fridge cooling your semolina-quark cake

shiggy

[Anonymous No.13654387]

>>13654356
i cooled my semolina quark cake in the snow, is this acceptable?

[Anonymous No.13654827]

looks good op do you think the people in guangzhou (a city in china) would like it?

[semolina-quark cake (fridge co(...) No.13655557]

semolina-quark cake (fridge cooled)

[Anonymous No.13656149]

>>13654387
Not if you were trying to make semolina-quark cake (fridge cooled)

[Anonymous No.13656324]

>>13645315
semolina quark cake

[semolina-quark cake (fridge co(...) No.13657213]

>>13656324
Yes, and this one is fridge cooled

[Anonymous No.13658129]

>>13648956
so, did you fuck?
>>13654827
oh yeah, this is worldwide bro.

[Anonymous No.13658135]

>>13658129
btw i'm op

[Anonymous No.13658172]

>>13645305
Looks good but how was it cooled?

[Quarked fridge cool cook (cool(...) No.13658175]

Quark cooked fridgolina sema (quark fridge)

[Anonymous No.13658488]

>>13649648
)

[semolina-quark cake (fridge co(...) No.13659888]

>>13645305
semolina-quark cake (fridge cooled)

[semolina-quark cake (fridge co(...) No.13659916]

semolina-quark cake (fridge cooled)

[semolina-quark No.13661147]

(fridge cooled)

[Anonymous No.13661160]

>>13645305
Would have never thought of fridge cooling a semolina-quark cake, thanks for the tip!

[Anonymous No.13661214]

>>13649500
Nobody even knows where Basques came from, much less where they are on the map. Nor does anybody give a single shit about Basque "cuisine".

[Anonymous No.13662535]

[Anonymous No.13663350]

>>13662535
based

[Anonymous No.13663353]

>>13645315
salmonella quartz cock

[Anonymous No.13663364]

How has no one done a Star Trek joke yet? It's even brown and has little ferengi ears.

[Anonymous No.13663377]

>>13663364
>>13653160

[semolina-quark cake (fridge co(...) No.13664347]

>semolina-quark cake (fridge cooled)
semolina-quark cake (fridge cooled)
>semolina-quark cake (fridge cooled)
semolina-quark cake (fridge cooled)
>semolina-quark cake (fridge cooled)
semolina-quark cake (fridge cooled)

[Anonymous No.13664382]

My semolina-quark cake recipe:
1. Sift together all of your dry ingredients. The most important thing here is to get all the dry ingredients mixed in together so that it's not dry (or crushed) any more.
2. In a medium-sized bowl, add the wheat flour, cocoa powder, baking powder, and salt. Stir these all together well.
3. When your wet ingredients are ready, add in your water-insoluble (sand) and cocoa-insoluble (clay) solids. Stir everything together well.
4. Once the dry ingredients have been mixed in well and your wet ingredients are ready, slowly pour the water-insoluble (sand) and clay solids into your dry ingredients.