Summary

Ingredients

For the dough:

• 2 packs custard powder, vanilla flavor or
• 75 g cornstarch
• 200 g flour
• 2 egg (s)
• 1 pinch (s) salt
• 1 packet vanilla sugar
• 100 g suar
• 80 g butter
• 0.5 teaspoon ½ baking powder

For covering:

• 1 kg quark, regardless the fat level
• 200 g suar
• 3 packs vanilla sugar
• Butter-vanilla flavor or pulp 1 vanilla pod
• 100 g butter, very soft
• 2 packs custard powder, vanilla flavor
• 3 egg (s)
• 1 pinch (s) salt
• 1 tablespoon cocoa powder

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Instructions

1. The dough is made first, as it needs a certain amount of rest.
2. For this, put all the ingredients in a bowl and knead vigorously, but not for too long, otherwise it will crumble. It is best to use a hand mixer at the beginning and knead again briefly with your hands at the end. Cover the bowl and let the dough rest in the refrigerator for 30-45 minutes, preferably in the refrigerator.
3. After resting, knead the dough again as best you can, it may be a bit soggy, but it has to be that way, do not add any more flour. Remove 2/3 of the dough and place in a well-greased springform pan or lined with baking paper and press down firmly. If you like, you can pull up an edge.
4. For the quark mixture, first beat the eggs with salt, sugar and vanilla sugar until light and creamy.
5. Add the butter and keep beating. Gradually add the quark and continue beating vigorously. Carefully add the pudding powder and the vanilla flavor or pulp of a vanilla pod and keep beating as best you can, preferably on the lowest setting so that it doesn`t stink too much.
6. If the mixture is nice and creamy, transfer half of the batter to another bowl and add cocoa powder to taste and taste (I used sweetened foods, but unsweetened foods can also be used).
7. Now take 2 ladles or large spoons and alternately put light and dark quark dough in the center of the springform pan. Continue until the quark dough is completely gone. The dough runs by itself, so don`t help!
8. Now take the remaining third of the set aside shortcrust pastry and pluck it over the curd mixture. I added 1 teaspoon of cocoa to the batter, but you don`t have to.
9. Now carefully place the springform pan on the middle rail of the preheated oven and bake at 175 ° C top / bottom heat or 165 ° C fan oven for 60 minutes. If it gets too dark at the top, simply cover with aluminum foil.
10. When the baking time is over, turn off the oven and let the cake cool in the oven. In this way he does not collapse and can rest. It should only be cut when it is completely cool, as it is still relatively runny when warm!
11. If you like, you can also make a dark plucked cake, just add 20-30 g cocoa powder to the shortcrust pastry. This variant also tastes very good.
12. If you don`t like the cake so sweet, just reduce the sugar content. If you don`t like pudding powder, you can replace it completely with starch.
13. The cake is nice and high, very fluffy and creamy and the stripes give it a great look!