Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
Ingredients- 100 g butter
- 100 g suar
- 3 tablespoon cocoa powder
- 150 grams flour
- 2 teaspoons baking soda
- 2 egg (s)
- 100 g suar
- 100 g butter, melted
- 200 g low-fat quark
- 0.5 ½ pack vanilla pudding powder
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C (convection 150 ° C). Line a muffin tin with paper liners.
- Knead a shortcrust pastry from the first 5 ingredients. Distribute 2/3 of the dough evenly on the molds and press firmly to the bottom. Set aside the remaining dough.
- Beat the eggs until frothy, add sugar and melted butter. Then stir in the low-fat quark and vanilla pudding powder until you get a smooth mixture. Distribute the quark mixture on the molds. Pluck the remaining shortcrust pastry into pieces and spread over the curd mixture.
- Bake for about 20-25 minutes, then allow to cool.
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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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