Donut Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 grams flour
- 1 pinch baking powder
- 50 grams sugar
- 1 packet vanilla sugar
- 1 pinch cinnamon powder
- 100 g butter or mararine
For the filling: (quark filling)
- 250 g cream quark
- 1 medium egg (s)
- 1 teaspoon lemon juice
- 2 packs vanilla sugar
- 1 teaspoon cornstarch
For the filling: (poppy seed filling)
- 1 pck
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- For the dough, mix the flour and baking powder and sift into a bowl. Add the remaining ingredients and use the hand mixer to make fine sprinkles.
- Spread 2/3 of the crumble on the greased base of the springform pan and press it into a base.
- Mix the ingredients for the quark filling, pour into a piping bag with a perforated nozzle, inject a point in the middle and two flat rings, leaving 1 cm free on the springform pan.
- Mix the ingredients for the poppy seed filling and use the piping bag or a tablespoon to distribute between the curd rings.
- Scatter the remaining crumble on the edge and over the fillings, put the tin on the wire rack in the oven.
- Bake on top / bottom heat in a preheated oven at 200 ° C for about 35 minutes. Hot air (preheated): approx. 180 ° C, gas level 3-4 (not preheated), also 35 min.
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