Chocolate – Almond Cake La Mäusle

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 250 g quark, 20%
  • 0.5 ½ cup sugar
  • 1 packet vanilla sugar
  • 1 pinch (s) salt
  • 3 egg yolks
  • 6 tablespoon heavy cream
  • 0.5 ½ cup cocoa powder, instant
  • 0.5 ½ cup cocoa powder, (baking cocoa)
  • 1 cup spelled flour or wheat flour, fine
  • 1 packet tartar baking powder
  • 1 cup almond (s), ground
  • 0.5 ½ cup oil, neutral
Chocolate – Almond Cake La Mäusle
Chocolate – Almond Cake La Mäusle

Instructions

  1. The amount is enough for 1 springform pan or 8 large muffins / mug cakes
  2. Clamp parchment paper in the base of a springform pan and lightly grease and flour the edge.
  3. Line muffin tins with paper liners. Lightly grease and flour the cups. Wash silicone molds first with detergent water, then with cold water.
  4. Preheat the oven to 175 degrees top / bottom heat.
  5. Put the quark in a bowl. Then wash the mug and dry it well.
  6. Measure out all the dry ingredients first, then the oil. Pay attention to the filling level of the quark and do not fill the cup full to the brim.
  7. Mix everything quickly to a smooth dough, add a little more water if necessary.
  8. Pour the batter into the mold (s) and bake for about 35 minutes (for the muffins / cups) to 60 minutes (for the springform pan) (chopsticks test).
  9. The pastry is unstable after baking, so let it cool down very well until it has set.
  10. Only then should it fall onto a wire rack.

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