Post by mlynn on Sept 27, 2017 1:27:49 GMT
I am trying to make a German poppyseed crumble cake for a friend's birthday.
Www.sugaryandbuttery.com/2012/01/german-poppyseed-crumble-cake.HTML
It calls for 150g quark, which cannot be found in the US. Cook's Thesaurus states that you can substitute a mixture of 2 parts ricotta + 1 part sour cream for the quark. I borrowed my neighbor's gram scale and started to measure out 100g ricotta. The container has 425g of ricotta, but I was measuring almost the whole container. That is when it occurred to me that quark and ricotta may weigh differently for the same volume. Then I wondered if I need the equivalent weight or the equivalent volume. Argh!!!
Can someone in Europe or Australia...or anywhere, actually...help me figure out how much ricotta and sour cream I need to use? Here in the states our recipes usually go by volume and I am in a bit over my head.
Www.sugaryandbuttery.com/2012/01/german-poppyseed-crumble-cake.HTML
It calls for 150g quark, which cannot be found in the US. Cook's Thesaurus states that you can substitute a mixture of 2 parts ricotta + 1 part sour cream for the quark. I borrowed my neighbor's gram scale and started to measure out 100g ricotta. The container has 425g of ricotta, but I was measuring almost the whole container. That is when it occurred to me that quark and ricotta may weigh differently for the same volume. Then I wondered if I need the equivalent weight or the equivalent volume. Argh!!!
Can someone in Europe or Australia...or anywhere, actually...help me figure out how much ricotta and sour cream I need to use? Here in the states our recipes usually go by volume and I am in a bit over my head.
