Quark Cake in a Loaf Pan

Dust the pan with a little flour or line it with baking paper so the cake releases more easily.

The drier the fruit, the more stable the quark layer will be and the less the base will become soggy.

Use cold butter in pieces so the streusel becomes nicely crumbly.

Press the base firmly, especially around the edges, so the filling doesn't run underneath.

Add each egg briefly, so the mixture stays creamy and doesn't curdle.

Smooth the quark mixture with a spatula so the surface bakes evenly.

Distribute the streusel loosely so they become crispy and don't bake too compactly.

If the streusel are browning too quickly, loosely cover the pan with foil for the last 10–15 minutes.

It's best to slice while lukewarm or completely cold; the quark filling will then hold its shape nicely.