Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 300 g butter
- 300 g suar
- 4 egg yolks
- 1 packet vanilla sugar
- 2 cl rum
- 8 tablespoon milk
- 400 g flour, handy
- 1 packet baking powder
- 4 egg whites, beaten until stiff
- 1 tablespoon cocoa powder
- Grease for the tin
- Flour for the baking sheet
For the filling:
- 500 g quark, coarser
- 2 egg yolks
- 1 packet vanilla sugar
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Mix the butter, sugar, vanilla sugar, egg yolks and rum until frothy. Gradually stir in the milk. Mix the flour and baking powder and fold in alternately with the stiffly beaten egg whites. Spread half of the mixture on a greased, floured tray.
- Mix the ingredients for the filling and spread on the dough. Mix the second half of the dough with the cocoa powder and spread on the quark mixture.
- Bake at 160 ° C for about 45 minutes. After cooling, sprinkle with powdered sugar.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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