Summary

Ingredients

• 200 g spelled flour (type 630)
• 1 teaspoon Baking powder
• 1 tablespoon cocoa powder
• 300 g suar
• 1 packet vanilla sugar
• 5 egg (s) (size M)
• 80 g butter
• 1 tablespoon butter
• 500 g rhubarb
• 750 g quark
• 100 ml cream
• 2 packs custard powder (vanilla flavor)
• 3 tablespoon breadcrumbs
• 250 g strawberries
• 1 pack cake icing, red
• Water for the cake topping
• Sugar for the cake topping
• Fat for the shape

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Instructions

1. Work the flour, baking powder, cocoa powder, 80 g sugar, vanilla sugar, 1 egg and 80 g butter into a dough. Line the bottom and edge of a greased springform pan (28 cm) with it. Bake for approx. 10 minutes at 200 ° C (top / bottom heat, convection: 180 ° C, gas: level 4), let cool down briefly.
2. Clean the rhubarb, cut into pieces, sauté with 60 g sugar and 1 tablespoon butter for about 10 minutes. Separate the remaining eggs, mix the yolks with the quark, cream, remaining sugar and vanilla pudding powder. Beat the egg whites until stiff and fold in.
3. Sprinkle the breadcrumbs on the pre-baked base. Add the rhubarb and cover with the curd mixture. Bake for 40 minutes. Clean and slice the strawberries. Top the cake with it, cover with the icing prepared according to the instructions on the packet.