Skip navigation

Buy all ingredients right below the recipe

INGREDIENTS FOR THE DOUGH

  • 400 g semi-coarse flour
  • 1 baking powder
  • 260 g granulated sugar
  • 140 g sunflower or rapeseed oil
  • 2 eggs
  • 350 g plain yogurt

INGREDIENTS FOR THE FILLING

  • 1 quark
  • 1 egg
  • ¼ sachet corn starch (vanilla pudding)
  • 3 tablespoons granulated sugar

INGREDIENTS FOR FINISHING

  • Almond flakes or chopped (can be coconut, hazelnuts)
  • Vanilla sugar – 1 packet (optionally – only if using sour fruit)
  • Summer fruit (blueberries or raspberries, apricots, plums, prunes, cherries, sour cherries, peaches)

INSTRUCTIONS

  • 1
    First, mix the ingredients for the quark filling and set aside.
  • 2
    In a large bowl, combine the dry ingredients, then add the oil, eggs, and yogurt and mix well or lightly whisk until a smooth, semi-liquid batter without lumps is formed.
  • 3
    Pour the batter onto a baking sheet lined with parchment paper or greased with butter and dusted with coarse flour.
  • 4
    Spoon dollops of the quark filling onto the batter.
  • 5
    Cover the entire surface with pitted fruit cut into quarters and sprinkle with vanilla sugar and almonds.
  • 6
    Bake at 160 degrees Celsius (fan-assisted) for approximately 40 – 50 minutes (time depends on the size of the baking sheet, but also on the juiciness of the fruit). A skewer test will tell you when it's done.
Under Cake Pressure
Behind the blog Under Cake Pressure are two sisters united by a passion for creating desserts. Veronika and Alžběta create exclusive recipes for Rohlík, so you too can enjoy their delicacies!

INGREDIENTS FOR THE DOUGH

INGREDIENTS FOR THE FILLING

INGREDIENTS FOR FINISHING