Juicy Quark Gugelhupf with Whole Spelt Flour

Preheat the oven to 170–175 °C top/bottom heat. Grease a Gugelhupf tin (Ø 24 cm) with a little butter and dust with flour.

In a large bowl, thoroughly beat the egg yolks, honey, soft butter, lemon zest, milk, and quark until frothy with a whisk or hand mixer. Then add the flour, baking powder, and raisins and mix everything into a smooth dough.

In a tall bowl, beat the egg whites with a pinch of salt until stiff (takes approx. 2–3 minutes). Carefully fold the egg whites into the quark mixture in two portions to keep the dough airy.