Summary

Ingredients

For the dough:

• 200 g flour
• 1 tablespoon cocoa powder, 0.5 pack. Choco Crossies (00 g)
• 75 grams sugar
• 1 pinch (s) salt
• 110 g butter / mararine
• 1 egg (s)

For covering:

• 100 g butter
• 3 egg (s)
• 750 g quark (low-fat quark)
• 75 g semolina (wheat semolina)
• 150 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt

To decorate: 0.5 pck.Choco Crossies (100 g)

• powdered sugar

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Instructions

1. For the dough, place the Choco Crossies in a freezer bag, close it and mash the Choco Crossies with a rolling pin.
2. Sift the flour and cocoa into a mixing bowl. Add sugar, salt, butter or margarine, egg and the breadcrumbs. Process the ingredients with a hand mixer with a whisk first briefly on the lowest, then on the highest level to create sprinkles.
3. Press 2/3 of the crumble onto the bottom of a springform pan (26 cm, bottom greased). Press the rest of the crumble onto the mold so that a 3 cm high edge is created.
4. Melt the butter for the topping and let it cool down. Separate eggs. Beat the egg whites so stiff that a knife cut is visible.
5. Mix the quark with the egg yolk, semolina, sugar, vanilla sugar, salt and the liquid butter and fold in the egg whites. Spread the cream on the dough base and smooth it out. Put the pan on the wire rack in the oven.
6. Bake at approx. 160 ° C (convection, not preheated) for about 60 minutes.
7. Place the cake in the mold on a wire rack, garnish with the Choco Crossies while still warm and let cool down a little, then remove the cake from the mold and let it cool completely.
8. Sprinkle the edge with powdered sugar before serving.