Quark (dairy product) a somewhat crumbly texture (like ricotta). The basic quark this basic quark or skimmed quark ("Magerquark") must under German Law have less than 10% fat by dry mass. Quark with higher fat content is made by adding cream after cooling. It has a very smooth and creamy texture and is slightly sweet (unlike sour cream). A firmer version called "Schichtkäse" (layer cheese) is often used for baking. Schichtkäse is distinguished from quark by having an added layer of cream sandwiched between two layers of quark. Quark is also often sold flavored with herbs, spices, or fruit. In general, dry mass
Quark (dairy product) this has also been described as a torte that combines quark and cream. There is also the "kwarktaart" in neighboring Netherlands. In these cakes, the quark is typically mixed with eggs, milk or cream, and sugar, and baked or fried. In Austria, "Topfen" is commonly used in baking in popular desserts like "Topfenkuchen" as already mentioned, Topfenstrudel and Topfen-Palatschinken (a form of crepes). Quark is also often used as an ingredient for sandwiches, salads, and savory dishes. Quark, vegetable oil and wheat flour are the ingredients of a popular kind of dough, called "Quarkölteig", used in German cuisine as an