Summary

Ingredients

For the dough: (layer 1)

• 250 g flour
• 2 tablespoon cocoa powder
• 0.5 ½ point baking powder
• 175 grams sugar
• 1 point vanilla sugar
• 1 pinch (s) salt
• 1 egg (s)
• 4 tablespoon water
• 150 g butter or mararine, cold, in pieces

For the topping: (layer 2)

• 500 g blueberries, alternatively 2 small. Canned mandarins, 150 - 200 sultanas or rum raisins

Also: (Layer 3)

• 500 g low-fat quark
• 400 g sour cream
• 100 g butter, soft, or mararine
• 200 g suar
• 1 teaspoon lemon zest, untreated
• 4 egg (s)

Also: (Layer 4)

• 200 g flour
• 1 point vanilla pudding powder
• 175 grams sugar
• 75 ml oil, tasteless
• 2 tablespoon water

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Instructions

1. For layer 1, knead flour, cocoa, baking powder, sugar, vanilla sugar, salt, egg, water and butter with the dough hook of the mixer to form a smooth dough and roll out on a greased baking sheet (approx. 35 x 40 cm).
2. For layer 2, wash the blueberries and let them drain very well on paper towels. Spread on the dark dough. (Or use drained mandarins or raisins instead of the blueberries).
3. For layer 3, mix the quark, sour cream, butter, sugar, lemon and eggs to a smooth cream, spread over the fruit.
4. For layer 4, process flour, pudding powder, sugar, oil and water with the whisk of the hand mixer into very fine sprinkles, sprinkle over the quark layer.
5. Bake at 180 degrees top / bottom heat for approx. 35 - 45 minutes.