COOL Spot Pattern Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s)
- 80 g suar
- 60 g flour
- 10 g cocoa powder
- 500 g low-fat quark
- 500 g whipped cream
- 7 sheets gelatin
- 100 g suar
- 2 tablespoon lemon juice
- 1 tablespoon vanilla sugar
- 20 g cocoa powder
Print Recipe
Pin Recipe Instructions
- Beat eggs and sugar until frothy. Fold in the flour and cocoa.
- Bake in a round springform pan at 180 ° C for approx. 10-15 minutes. Let cool and take out.
- Whip the whipped cream until stiff.
- Mix the quark, sugar, lemon juice and vanilla sugar together.
- Soak gelatine in a water bath and dissolve in a saucepan.
- Add 1 - 2 tablespoons of the quark mixture to the gelatin in the pot and dissolve it. Then add the gelatin mixture to the rest of the quark mixture and stir well.
- Put in the whipped cream.
- Mix 300g of the quark mixture with the cocoa.
- Lay out a sheet of cling film on the bottom of the springform pan. Brush the form with oil.
- Then spread the dark curd mass on the foil like a cow stain. Leave the gaps open. Then fill the remaining quark mass in between and smooth the top.
- Put the cake base on top and press down a little.
- Cover with foil and let cool in the refrigerator for about 4 hours.
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