Marbled Cheesecake – Wreath

Summary

Ingredients

For the dough:

• 250 g flour
• 100 g suar
• 150 g butter
• 1 tablespoon cocoa powder
• 2 teaspoons, heaped coffee powder, (cappuccino powder)
• 1 teaspoon, leveled baking powder
• 1 egg (s), size M

For the filling:

• 750 g quark, 20%
• 150 g butter, room temperature
• 200 g suar
• 1 point pudding powder, vanilla
• 3 egg (s), size M
• 1 tablespoon cocoa powder
• 3 teaspoons, heaped coffee powder, (cappuccino powder)

For decoration:

• 2 tablespoon powdered sugar
• Fat, for the shape
• Bread crumbs or ground nuts to sprinkle the mold

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Instructions

1. Make a kneading dough from the ingredients for the dough and shape it into a 40 cm long sausage. Let the dough rest a little.
2. Grease a Frankfurter Kranzform and sprinkle with breadcrumbs or ground nuts.
3. Place the dough sausage in the mold and press the dough up to about half the height of the mold. This is best done with your fingers or a spoon.
4. Mix the very soft butter with the quark, sugar, eggs and pudding powder to a creamy mass. Pour 2/3 of the cream into the mold.
5. Stir the cocoa and cappuccino powder into the rest of the cream, spread on the light cream and mix in a spiral with a fork. Spread smoothly and bake in a preheated oven at 175 ° for about 60 minutes.
6. When the baking time is over, let the cake rest in the oven for a quarter of an hour, then loosen the edge a little with a knife and let it cool completely in the pan.
7. Then turn out onto a cake plate and sprinkle with powdered sugar.
8. If you like lavish decorations, you can coat the cheesecake wreath with couverture and sprinkle with chocolate rolls, brittle and the like.