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
- 1First, mix the ingredients for the quark filling and set aside.
- 2In 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.
- 3Pour the batter onto a baking sheet lined with parchment paper or greased with butter and dusted with coarse flour.
- 4Spoon dollops of the quark filling onto the batter.
- 5Cover the entire surface with pitted fruit cut into quarters and sprinkle with vanilla sugar and almonds.
- 6Bake 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!

