Summary

Ingredients

For the ground:

• 250 g flour, sifted
• 50 g cocoa powder
• 60 g suar
• 1 bag vanilla sugar
• 130 g butter, cold, cut into small pieces
• 1 egg yolk

For covering:

• 500 g double cream cheese, room temperature (put out the evenin before)
• 125 g suar
• 1 bag vanilla sugar
• 1 tablespoon lemon peel, untreated, grated
• 4 egg (s), separated
• 300 g sour cream
• 3 tablespoon flour
• 4 tablespoon heavy cream
• Fat for the shape
• possibly cocoa powder for dusting

Print Recipe Pin Recipe

Instructions

1. Mix the flour, cocoa, sugar and vanilla sugar for the dough. Add the butter with the egg yolk. First mix everything with the dough hook of the mixer to a crumbly mass, then knead with your hands to form a smooth dough. Wrap in foil and chill for 1 hour.
2. For the filling, stir together the cream cheese, sugar, vanilla sugar and lemon zest. Stir the egg yolks and sour cream one after the other into the cream cheese cream. Then stir in the flour and cream. Beat egg whites until stiff and fold in carefully.
3. Spread the dough in a greased dish and form an approx. 3 cm high edge. Pre-bake in the oven preheated to 200 ° C for 10 minutes. Increase the temperature to 225 ° C. Spread the filling on the base and bake for 15 minutes. Turn down to 120 ° C and continue baking for 50 minutes.
4. Let the cake cool and chill for 1 hour before serving. If you want, you can dust the cake with cocoa for decoration!