Moist and fluffy Quark Balls
Quark Balls - A German Pastry
This small pastry tastes best when freshly baked and still a bit warm. The quark balls are really crispy on the outside and tenderly fluffy on the inside then!
Quick and easy for your coffee time
This recipe is really dangerous to me: The small quark balls always disappear in my mouth within seconds. I love these round, sugary quark balls!
Once I have made them, they do not survive for long, because I just can’t walk past them. That’s why it was a real challenge to take pictures of the little airy balls.
In Germany, the fluffy and light balls are often taken at the carnival or on New Year’s Eve.
Quark balls consist of a simple sponge cake without yeast and butter,
unlike doughnuts (or Berliner as they are called in the country where I grew up).
But that doesn’t stop me from making the lard pastry all year round, because you can’t go wrong with something so small and sweet.
Have you never made lard cakes before? No problem, this is the ideal recipe for you, easy and fast and sensationally good!
You can also enjoy the quark balls cold, but they taste best fresh and hot right out of the deep fryer.
If you want to get nice, round balls you should use two spoons to form the balls. If you want to get finished quickly, you’d better use a cookie scoop.
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