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?

[print_this]Recipe: Almond Raspberry Quark Layered Cake your picture

Summary: 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!

Prep Time: 15 minutes
Total Time: 1hr 30 minutes

  • Sponge
  • 6 eggs
  • 120g raw sugar
  • 75g plain flour
  • 40g almond meal
  • 1 tsp baking powder
  • Pinch salt
  • 1/2 tsp vanilla powder
  • 1/4 tsp almond extract
  • 2 tbsp olive oil
  • Pink food colour, few drops
  • Filling
  • 400ml low fat cream, chilled
  • 400ml quark
  • 50g raspberry fruit filling {Del Monte}
  • 50g raw sugar
  • 1/4 tsp almond extract


  1. Sponge
  2. Line the bottoms and sides of on 8″ spring form tin. Preheat oven to 180C.
  3. Sift the flour, almond meal, baking powder and salt together. Reserve.
  4. Beat the eggs and sugar over simmering water on high speed for about 10 minutes until the mixtures becomes thick and mousse like, tripling in quantity {Thermomix, Speed 4, Butterfly insert, 37C, 10 minutes or more}
  5. Take off water, add vanilla bean powder and almond extract and continue beating for 3-4 minutes until it cools down a bit. {Thermomix, Speed 4, Butterfly insert, 3-4 minutes}
  6. Gently fold in the flour mixture in 3-4 goes. {Thermomix, Reverse Speed 2}, followed by the olive oil. Add colour and blend in gently. Turn half batter into prepared tin, add 2-3 drops of colour to remaining batter and pour over the first batter {You can bake in two tins if you like}
  7. Bake for 30-35 minutes until the sponge springs back when touched lightly, or a tester comes out clean.
  8. Cool on rack for 5 minutes, remove from tin and cool completely. The cut into horizontal layers. {I did 4 layers and it was slightly fiddly}
  9. Quark Raspberry Cream {Filling & Topping}
  10. Beat the cream and sugar until medium peaks, then beat in the quark and raspberry fruit filling until smooth and light. Taste and adjust sugar if required.
  11. Assembling
  12. Reserve a little butter cream for piping rosettes if desired.
  13. Place first layer on serving platter and sandwich the layers with half the butter cream.
  14. Frost the sides an top with the remaining butter cream.
  15. Chill for 2-3 hours for the flavours to mature and cake to become moist.


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Also find me on The Rabid Baker, The Times of India


  • 4 years ago

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



  • 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!! 🙂

  • 4 years ago

    awesome awesome. Inspires me to bake something pink too 🙂

  • 4 years ago

    All the shades of pink! Droool~~~

  • 4 years ago

    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.

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

  • Neev
    4 years ago

    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.


  • carol w
    4 years ago

    This cake looks delicious. What is vanilla powder?

  • 4 years ago

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

  • 4 years ago

    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

    • 4 years ago

      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!

  • manjeet
    4 years ago

    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?


    • 4 years ago

      Manjeet, 2 tbsp! Never worked a sponge with sugar replacement. Hope it whips up. Should be very thick like whipped cream.
      Let me know how it comes out.

      • manjeet
        4 years ago

        Hi Deeba..

        The cake turned out fine..I tweaked it a little bit..but it was pillowy and lovely crumb and so pink…Wish I could send a pic…


  • 4 years ago

    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

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

    The cake is gorgeous!

  • michel317
    4 years ago

    i always like your post
    thanks for this
    dainik bhasker

  • 4 years ago

    Pink is definitely pretty!

  • 4 years ago

    Wow wow wow… not gonna type anymore Deeba

  • 4 years ago

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

  • 4 years ago

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

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

  • Gera@Sweets Foods
    4 years ago

    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,


  • Beautiful cake and the cause behind it 🙂

  • 4 years ago

    Wow, what a gorgeous cake!!

  • Donna
    4 years ago

    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!

    • 4 years ago

      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
        4 years ago

        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!

        • 4 years ago

          Aw Donna, you are too kind! Please send me a pic if you can. Good luck!

  • Bethany
    4 years ago

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

  • 4 years ago

    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!

  • 4 years ago

    Absolutely gorgeous Deeba. Love!

  • manjeet
    4 years ago

    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)


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