Servings: 12 pieces
Calories: 350kcal
Cost: $15
Equipment
- Springform pan (Ø 26 cm)
- Mixing bowls
- Whisk
- Knife
- Aluminum foil
Ingredients
- 300 g wheat flour Type 405
- 4 - 5 tbsp baking cocoa
- 150 g sugar
- 1 pack baking powder
- 1 size M egg
- 150 g cold butter
- 1 pinch salt
- Some butter for the mold
- 3 size M eggs for the filling
- 150 g sugar for the filling
- 200 g soft butter for the filling
- 500 g low-fat quark for the filling
- 1 pack vanilla sugar for the filling
- 1 pack vanilla pudding powder for the filling
- Some powdered sugar for sprinkling
Instructions
- Preheat the oven to 180 degrees (or 160 degrees for a fan oven) and grease a springform pan Ø 26 cm.
- In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, egg, butter, and salt, and knead until homogeneous.
- Press half of the dough into the prepared springform pan, forming an edge of about 3 cm, and set the remaining dough aside.
- In another bowl, whisk the eggs with sugar and butter; then add quark, vanilla sugar, and vanilla pudding powder, stirring well.
- Pour the filling mixture onto the dough in the springform pan.
- Tear the reserved dough into small pieces and place them over the filling with small gaps.
- Bake for about 60 minutes, covering with aluminum foil after 45 minutes if it gets too dark.
- Let the cake cool completely before removing it from the tin, and sprinkle with powdered sugar if desired.
Notes
This recipe is loved for its ease and irresistible flavor. A dessert that will impress your baking skills!
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 180mg | Fiber: 2g | Sugar: 22g | Vitamin A: 500IU | Calcium: 60mg | Iron: 1mg
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