Baking | Almond Raspberry Quark Layered Cake… Think deliciously pink this October #pinktober!

“Almost all words do have color and nothing is more pleasant than to utter a pink word and see someone’s eyes light up and know it is a pink word for him or her too.”
Gladys Taber

Almond Raspberry Quark Layered CakeAlmond Raspberry Quark Layered Cake for the pink time of the year on PAB! It’s become an annual feature on my blog. Every October I bake Mr PAB pink birthday cake in support of national breast cancer awareness month. Pinktober cakes have become a quintessential part of his birthday, so much so that the terrible tiresome teen always asks about PINK a day before!Almond Raspberry Quark Layered Cake She was away for a school trip in the Himalayas this year, but came back late in the night and dug into her share. “Breast cancer?” she reconfirmed at 2am, then was back to devouring her share. “This is good“, she declared between hungry bites, “Really, really good! So pretty too.” Some things are worth the effort. This certainly was!Almond Raspberry Quark Layered CakeMan Friday came grinning from ear to ear with a bunch of flowers for the mister! Always remembers! It was a mad rush that morning so the cake was simple, very basic. A simple almond sponge cake with a dash of olive oil to add lightness and moistness. It’s an original recipe that I have developed over the years; it holds up well and tastes good too. Almond Raspberry Quark Layered Cake‘Ombre’ {n. A French term meaning “shaded.” Usually a multicolored stripe, with colors graduating from light to dark.} was on my mind but time wasn’t my friend. Hasn’t been of late so I cheated on the layers. I baked both colours in one single cake. First ladled light pink batter into the tin, then added a few more drops of pink to the remaining batter and poured it over.Almond Raspberry Quark Layered CakeArtisan ombre? Probably. Tada! Once baked, I sliced them into separate colored layers and alternated them with the cream filling. I did a light, dark, light, dark and kept the filling/frosting white. Such fun!Almond Raspberry Quark Layered Cake Not perfect but perfectly good for me. It worked kind of alright in the big cakes {my notes prior cutting the cake} and rather well actually in the small cake. Will improve the technique next time, maybe use a slightly smaller tin. Got different coloured layers that looked pretty with the white quark cream contrast.

Almond Raspberry Quark Layered Cake The filling was a joy to make. For all the ‘low fat cream anguish‘ of the years gone by, homemade quark is to the rescue. I’m having a field day with it. Used it to fill and frost the cake, and what a beautiful combination this turned out to be. Finger lickin good, thick like whipped cream and well behaved too!Almond Raspberry Quark Layered Cake Beautiful balance of flavoure and least expected goodness. Since quark is a curd cheese it is slightly tangy and pairs beautifully with fruit. Moist soft sponge layers matched by the sweet tartness of the quark raspberry filling, the slight hint of almond teasing the palette with texture and taste! For a simple cake, the flavours were unexpectedly very good; the layers stood out pretty too!Almond Raspberry Quark Layered CakeThe cake was a huge hit, with seconds being requested for even though we were just back from quite a filling Indian dinner out – chicken tikka & paneer tikka, rogan josh, butter chicken … with naan, tandoori roti and Rampuri parathas. We thought we could eat no more! {I had made the little cake topper for the teen just in case there was no cake left for her. Spot on. The cake disappeared really fast.}Almond Raspberry Quark Layered CakeA light, sweet, tangy Pinktober cake that was a delectable end to our meal! I had warned everyone that it was just a simple plain cake baked on the trot earlier that day. Plain it certainly wasn’t and I was HAPPY!

October 1st marks the beginning of breast cancer awareness month all over the world. American Cancer Society uses this time to boost their campaign to raise awareness to breast cancer and to inform people that there is now a 98 percent rate of survival if the cancer is detected early. October is the month where you will see pink ribbons everywhere, which has been the national symbol for breast cancer awareness since it was first introduced back in 1991.

Think PinkHave you gone PINK this October?

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Comments

  1. Extremely pretty! I love this girly and luscious looking cake.

    cheers,

    Rosa

  2. what a pretty cake.. love the shades… and I like the idea of using quark for the frosting.. what a great alternative to cream.. and you dont have to worry about whipping that cream to submission!! great!! :)

  3. awesome awesome. Inspires me to bake something pink too :-)

  4. All the shades of pink! Droool~~~

  5. My grandmother is a breast cancer survivor and I participate in the breat cancer 3k walk here and your post is sure to remind everyone about participating and contributing in any charity programs.

    Delicious looking cake. Loved all the pictures as always.

  6. I love your Pinktober cakes. This one sounds irresistible!

  7. Pretty, pretty, pretty pink. Love yr cake and the pics, might try the same recipe but make a pink log with it like a roll, you think the cake is strong enough to be rolled?

    Great work once again Deeba.

    Neev

  8. carol w says:

    This cake looks delicious. What is vanilla powder?

  9. I think it is fun that Mr PAB has pink cake all for a good cause every year.

  10. I <3 pink. I have so many pink things and now i've started dressing the husband in pink. I gots to go pinky with you this 'tober

    • As far as you don’t go inky pinky ponkey, it’s OK! The metrosexual male will eat all the PINK I make; not so with the wearing pink though!

  11. manjeet says:

    Hey Deeba,

    How much olive oil?
    And I am planning to replace the sugar with 1/3 th cup strawberry crush for sweetness and pink color…what should the consistency of the batter be?
    Very thick or should fall in 1 thick ribbon?

    Love,
    Manjeet

  12. This cake is beautiful! I love your pink desserts, all of them, and one is prettier than the next. No wonder The Man lets his birthday be celebrated every year in pink! Beautiful! Now I want to make one like this for Pink October, too. Happy Birthday to The Man!!! xo

  13. First time I’m seeing quark in a cake! How brilliant!

    The cake is gorgeous!

  14. michel317 says:

    i always like your post
    thanks for this
    dainik bhasker

  15. Pink is definitely pretty!

  16. Wow wow wow… not gonna type anymore Deeba

  17. Very pretty cake, love the shades of pink running thru’ it.

  18. Delicious cake. Thanks for reminding me abt the pink month.

  19. There’s always room for dessert isn’t there? Especially when it looks like that, what a beautiful cake!

  20. Gera@Sweets Foods says:

    This is what I call a colorful and scrumptious cake.

    I’m a men, pink is not for me but it doesn’t matter the color – give me a spoon!

    All the best,

    Gera

  21. Beautiful cake and the cause behind it :)

  22. Wow, what a gorgeous cake!!

  23. Donna says:

    So wishing to attempt this cake this weekend…What could I sub for the canned raspberry filling?…We do not have this in France..preserves…frozen broken raspberries cooked with sugar?…Thank you for providing beauty!

    • Hi Donna, Thank you for your words. Yes I think frozen raspberries cooked wit sugar to get my consistency, chilled well should do trick.

      • Donna says:

        Thank you so kindly!…I’ll try mimicking your consistency with my frozen variant…Truly gorgeous recipe/presentation…Using a smallish diameter of springform pan really makes your “ombre” pop by the way…MasterChef..indeed!

  24. Bethany says:

    Nice presentation of cake love it….Thanks also for sharing the recipe…Thank you for providing beauty!

  25. Ombre…wow!!! Never seen a cake like this, very appealing! Your fatless sponge is my fav fav cake to bake and fill with cream, this one sounds so very good, one I must try soon!

  26. Absolutely gorgeous Deeba. Love!

  27. manjeet says:

    Hi Deeba,

    I had a query: The raw sugar that you mention : is this the Demerra sugar that we get in market?
    Can I substitute it with ground/broken jaggery? (Since doc said that it is healthier and a great source of iron..)
    How will that alter the taste of the baked item? Does one need to compensate for the taste change in any manner then? (Adding more vanilla/cocoa)

    Luv,
    Manjeet

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