Saturday, 15 June 2013

0% fat Lemon Quark mousse cake with rhubarb - Recipe

Quark is one of the products I grew up with on the Continent.
The French call it Fromage Blanc and the Belgians call it Maquée.
It can easily replace cream but has a very low fat content and more protein.

I used to find it difficult to buy in UK. The best best being the Polish delis.
Supermarket sometimes used to have their own version or a lesser known brand. However, these often used to be too sour.

Thankfully, The Lake District Company has just launched with 3 new varieties of Quark, distributed in major supermarkets… and made by British diary farmers !
You can find nutritional info and other recipe ideas here : Lake District Quark

I was sent a sample of each flavours to try and maybe come up with a recipe.
A 0% fat lemon mousse cake with rhubarb ;-)
Trust me, the recipe is much easier to make than it looks. Your only constraint is the setting time; minimum 4 hours.

What you need for 3 cakes :

- A tub of The Lake District Company lemon Quark
- 50g ginger biscuits
- 50g caster sugar
- A few stems of rhubarb
- 100ml skimmed milk
- 1 egg white
- 2 sheets of gelatine
- 1 lemon
- 3 chef rings 75mm diametre or one spring-form cake mould

What do you do ?

1. If you are using the chef rings, wrap the bottom with cling-film

2. Place the biscuits in a plastic bag and bash with a rolling pin

3. Distribute the biscuits crumbs to the bottom of the chef rings or the spring-form mould

4. Press the crumbs down to obtain an even surface

5. Place the gelatine in a small bowl of cold water to soften

6. Bring the milk to the boil and a small pan and remove from the heat immediately

7. Meanwhile, pour the quark and sugar in a mixing bowl and whisk until you get a smooth glossy mix

8. Drain the gelatine sheets and squeeze the moisture out

9. Add the gelatine to the milk and stir to dissolve

10. Add the milk and gelatine to the quark mix and stir to combine

11. Whisk the egg white to form soft peak

12. Gently fold the egg white into the quark mix

13. Fill the mould(s) and refrigerate, covered until set (about 4hrs) or needed

14. When you are ready to make the rhubarb, pre-heat the oven to 190c

15. Cut the lemon in half and squeeze the juices into a measuring jug

16. Add some warm water from the tap to top up to 100ml

17. Add 3 tbsp sugar and leave to dissolve into the juice

18. Cut the rhubarb into 6 cm sticks and place in a roasting or gratin dish

19. Grate the zest of the lemon and add them to the juice mix

20. Pour the juices over the rhubarb and roast for       about 20 minutes or until softened

21. Leave to cool in its juice until ready to serve

23. Just before serving, top the cakes with the rhubarb or arrange around the cake … et voilà ;-)

Disclaimer : I was sent a sample of this product to try on a recipe. This is however not a sponsored post. All opinions about the product are my own and so is the recipe.


  1. Amazing recipe will definitely try it out....i love ur blog

    1. Awww, thank you ;-) Let us know how it went if you try it. x

  2. ooooh!! these look amazing! trying them out soon!

    1. Let us know how it went.
      You may want to adjust the gelatine to have them firmer or smoother.

  3. You have saved me, and my glut of allotment rhubarb! Needed a new recipe as all I seem to make is rhubarb schnapps!


  4. Have never triead Quark but think I will now, they look yummy and I love rhubarb :-)

    1. It is a really versatile product. WIll post a couple of other recipes soon.
      Including a lamb dish with the plain Quark ;-)

  5. Thank you ladies and Anon. ;-)
    Anon, rhubarb works amazingly well with Pana cotta too ;-) You can make an orange juice syrup if you really want to go all out. xx

  6. Great idea i might have to try this <3

  7. I used to use Quark in Uni for cooking. Its wonderfully versatile and so low fat!

    1. Which was your favourite recipe to make with Qark Esther ?

  8. This looks soooo good. Have been meaning to experiment with Quark for a while now, so this recipe will be my inspiration!

    1. Let us know how it went.
      There is a orange, chocolate chip and vanilla cake Quark recipe coming soon too ;-)

  9. I love rhubarb - this looks great!


  10. Never tried Quark before but might just give it a go. Lost all my baby weight doing a low fat diet and this looks ideal.

    1. It really is a fab and versatile product.
      There is another recipe with lamb : and a orange, vanilla and chocolate chips cake to come soon ;-)

  11. Being a big rhubarb fan I love this recipe. It's always refreshing to see new ways to use rhubarb, my 'usuals' are low fat rhubarb crumble and stewed rhubarb and low fat custard. Not sure what Quark tastes like as I haven't tried it yet but am quite willing to 'give it a go' with this recipe.

  12. Love rhubarb, love lemon, love ginger... this sounds awesome!

  13. Can't believe it is 0% fat. Going to try Quark when I see it in the supermarkets. Thanks