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Woodruff Cake Recipe: No-Bake Quark and Cream Dessert
🛒 Ingredients
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200 g sponge fingers
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100 g softened butter
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500 g low-fat quark
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100 g sugar
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500 ml double cream
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2 sachets woodruff jelly powder (12 g each)
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400 ml hot water
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fresh woodruff, to decorate
This recipe is also available in German.
📌 Overview
Woodruff cake is a refreshing no-bake German dessert that works especially well in spring and summer. It has a firmly pressed sponge finger base and a light quark and cream filling flavoured and set with woodruff jelly. For the cake to slice cleanly, three details matter most: the base must be pressed firmly and chilled, the jelly must not be too hot when mixed with the quark, and the finished cake needs enough chilling time, ideally at least 4 hours or overnight.
This woodruff cake recipe is suitable for afternoon coffee, spring gatherings, birthdays, garden parties or as a light summer dessert. Low-fat quark brings freshness and gentle acidity, double cream makes the filling soft and airy, and woodruff jelly provides flavour, colour and setting power. If you enjoy creamy seasonal cakes, the Apricot Poppy Seed Cheesecake Tart is a good summer option. The Australian Cheesecake with Passion Fruit offers a fruitier, more tropical direction. For festive quark-based desserts, the Speculoos Quark Cheesecake is a useful alternative, while the Classic Viennese Cherry Tart gives a more traditional fruit-cake profile. Below you will find clear guidance on the base, filling, woodruff jelly, chilling time, storage and common issues such as runny filling, lumps or a soggy base.
👨🍳 How to make Woodruff Cake
- 1
Blitz the sponge fingers in a food processor until finely crushed, or place them in a freezer bag and crush them with a rolling pin. The finer the crumbs, the more stable the base will be.
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Mix the crumbs with the softened butter until you have an even mixture that holds together when pressed. If it seems dry, knead it briefly with your hands so the butter and crumbs combine better.
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Place a 26 cm cake ring on a serving plate and spread the biscuit mixture evenly over the base. Press it down firmly with the back of a spoon or the base of a glass so the base becomes compact and stable.
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Chill the base while you prepare the filling. This firms up the butter and helps the base absorb less moisture from the cream filling.
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Stir the low-fat quark with the sugar until smooth and no large quark lumps remain.
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Prepare the woodruff jelly with 400 ml hot water. This uses less water than standard jelly, which helps the quark and cream filling set firmly enough.
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Leave the dissolved jelly to cool for a few minutes until it is still liquid but no longer hot. If it is too hot, it can loosen the quark mixture and reduce the volume of the whipped cream later.
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Take about 3 tablespoons of the quark mixture and quickly stir them into the still-warm jelly. This tempering step helps prevent lumps.
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Then mix the woodruff jelly into the remaining quark until smooth and evenly combined.
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Whip the cream until stiff, then gently fold it into the quark and woodruff mixture. Work slowly with a spatula so as much air as possible stays in the filling.
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Spoon the filling into the prepared cake ring and smooth the top.
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Use the handle of a spoon to create a decorative wave pattern on the surface, if you like.
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Chill the woodruff cake in the fridge for at least 4 hours, preferably overnight, until the filling is fully set.
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Before serving, carefully loosen the cake ring with a knife and decorate the cake with fresh woodruff only at the end so the leaves do not wilt.
🧠 Why It Works
This woodruff cake recipe works because the base, filling and chilling time are all designed for freshness and stability. The sponge finger base is bound with butter and pressed firmly, creating a stable no-bake foundation. Chilling the base before filling firms the butter and helps protect it from moisture. Low-fat quark brings gentle acidity and freshness, sugar rounds out the flavour, and stiffly whipped double cream gives volume and an airy texture. Woodruff jelly provides flavour, colour and setting power. Because it is dissolved in less water than ordinary jelly, it can stabilise the quark and cream filling more effectively. The tempering step is important: first mix a little quark into the warm jelly, then combine that with the remaining quark. This reduces the risk of lumps. A long chilling time allows the filling to set fully so the cake can be sliced cleanly.
🛠️ Troubleshooting
Why is my woodruff cake filling too runny?
A runny filling is usually caused by too little chilling time, too much water in the jelly or jelly that was too hot when mixed with the quark. Chill the cake for at least 4 hours, preferably overnight. For this cake, the jelly is made with 400 ml water so it is concentrated enough to set the quark and cream mixture.
How can I avoid a soggy cake base?
Press the sponge finger and butter mixture firmly and evenly into the cake ring, then chill it before adding the filling. Fine crumbs and firm pressure make the base more stable. A loosely packed base absorbs moisture more easily and can become soft.
What if the woodruff flavour is too weak?
If the woodruff flavour is too weak, a small squeeze of lemon juice can make the filling taste fresher. Use fresh woodruff mainly as decoration rather than adding too much to the cream, because it can quickly become overpowering or grassy.
Can I prepare the cake in advance?
Yes, the cake is ideal for making ahead. Prepare it the day before and keep it well covered in the fridge. Add fresh woodruff decoration or extra cream only shortly before serving.
How should I serve the cake after refrigeration?
This cake should not be reheated. Serve it chilled, removing it from the fridge about 10 minutes before slicing if you want the flavour to open up slightly. Use a sharp knife dipped in warm water for cleaner slices.
Why are there lumps in my quark and woodruff filling?
Lumps usually form when warm jelly is mixed too quickly with cold quark. Stir a few tablespoons of quark into the warm jelly first, then mix this tempered jelly into the rest of the quark. Work quickly but thoroughly.
Why is my quark and cream filling not light?
If the filling is not airy, the quark and jelly mixture may have been too warm or the whipped cream may have been folded in too vigorously. Let the quark mixture cool slightly and fold in the cream gently with a spatula.
💡 Tips and Variations
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For a richer version, use full-fat quark instead of low-fat quark and whip the cream with a little vanilla sugar for a deeper flavour.
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A smooth cake ring or a ring with a lifting mechanism makes it easier to release the cake neatly. Run a thin knife around the edge before opening the ring.
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The signature flavour comes from the combination of fragrant woodruff, fresh quark and airy cream. The filling should taste fresh and light, not heavy or overly sweet.
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Many woodruff jelly powders contain gelatine. If the cake needs to be vegetarian, use a vegetarian woodruff jelly or set the filling with agar-agar according to the packet instructions.
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For a vegan version, use plant-based quark, vegan whipping cream and agar-agar. The setting quantity must be adjusted carefully because agar-agar behaves differently from gelatine.
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Instead of sponge fingers, you can use finely crushed oat biscuits, butter biscuits or gluten-free biscuits. Oat biscuits give the base a slightly nutty flavour.
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A small squeeze of lemon juice in the quark mixture lifts the freshness and makes the woodruff flavour taste clearer.
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For a gluten-free adaptation, use gluten-free biscuits or gluten-free sponge fingers. Crush them very finely so the base holds together well.
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Add fresh woodruff only just before serving. The leaves wilt quickly on the moist cream surface.
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The key to success is proper chilling: the cake should be fully set before you remove the ring and slice it.
📦 Storage
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Keep the woodruff cake well covered in the fridge for up to 2 days. Place it on a level shelf so the filling sets and stays even.
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If using fresh woodruff for decoration, add it just before serving so the leaves stay fresh and do not wilt on the cream.
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The cake is not suitable for freezing, as quark and cream can become watery or grainy after thawing.
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For clean slices, use a sharp knife dipped in warm water and wiped between cuts.
🍷 Pairing
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Woodruff cake pairs well with fresh strawberries, raspberries, a little lemon zest, cream decorations or a light berry sauce. The acidity of berries complements the sweet herbal woodruff filling and makes the dessert taste fresher.
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For drinks, serve it with coffee, green tea, herbal tea, elderflower spritz or sparkling water with lemon. If serving wine, a Mosel Riesling Kabinett brings acidity that refreshes the cream. A Franconian Silvaner works well with the herbal note. A light Pinot Grigio is a simple fresh option if you want an uncomplicated pairing.
❓ F.A.Q.
How long should I chill the woodruff cake before serving?
The cake should chill for at least 4 hours, preferably overnight. Two hours may be enough only if the filling sets very quickly, but it is often too short for clean slices. The cake is ready when the surface looks stable and no longer wobbles noticeably.
Can I make this woodruff cake vegan?
Yes, a vegan version is possible. Use plant-based quark, vegan whipping cream and agar-agar instead of gelatine-based woodruff jelly. Follow the agar-agar instructions carefully because it sets differently from gelatine.
What can I use instead of sponge fingers for the base?
Finely crushed oat biscuits, butter biscuits, digestive-style biscuits or gluten-free biscuits can replace sponge fingers. The crumbs should be fine and well mixed with butter so the base becomes stable.
How should I store woodruff cake?
Keep the cake well covered in the fridge and eat it within 2 days. Add fresh woodruff decoration shortly before serving. Once sliced, cover the exposed edges again so the filling does not dry out.
How do I prevent lumps when mixing jelly with quark?
First stir a few tablespoons of quark into the still-warm but not hot woodruff jelly. Then mix this tempered jelly into the remaining quark. This prevents warm liquid and cold quark from meeting too abruptly.
Can I make woodruff cake the day before?
Yes, woodruff cake is ideal for making the day before. It sets better overnight and is easier to slice. Add fresh woodruff or cream decorations shortly before serving.
What is woodruff and what does it taste like?
Woodruff is a fragrant spring herb traditionally used in German desserts such as jelly, May punch and cakes. Its flavour is herbal, sweet and slightly vanilla-like. In this recipe, the main flavour comes from woodruff jelly.
Can I use woodruff syrup instead of jelly powder?
Yes, you can use woodruff syrup with a suitable setting agent such as gelatine or agar-agar. You need to adjust both the liquid quantity and the setting agent carefully so the filling becomes sliceable.
🏛️ History and Tradition
Woodruff cake is a classic German dessert traditionally enjoyed in spring and early summer when fresh woodruff is in season. Historically, woodruff has been used in German culinary and festive traditions, especially in regions like Bavaria and Franconia, to flavour drinks and sweets. This cake reflects the cultural appreciation for seasonal herbs and dairy-based desserts typical of German everyday cuisine. Its light texture and aromatic profile make it a celebrated choice for family gatherings and afternoon teas, reinforcing its place in Germany’s rich culinary heritage.
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This no-bake woodruff cake is a fresh spring and summer dessert with a crisp sponge finger base and an airy quark and cream filling. It tastes light, but it needs enough chilling time for the filling to become stable.
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Use concentrated woodruff jelly, watch the temperature when mixing it with the quark and slice the cake only once it is fully chilled. That gives you a creamy, sliceable cake with a clear woodruff flavour.
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