Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 g suar
- 100 g mararine (Sanella)
- 1 egg (s)
- 225 grams flour
- 1 teaspoon Baking powder
- 2 egg (s)
- 150 ml milk
- 400 g sour cream
- 1 kg quark
- 200 g suar
- 2 packs pudding powder, vanilla
- 25 g cocoa powder
Print Recipe
Pin Recipe Instructions
- Prepare a shortcrust pastry using sugar, Sanella, egg, flour and baking powder. If the dough is too crumbly, knead in a tablespoon of water, if it is too wet, add flour. Roll out the dough on a floured surface. Line the bottom of a springform pan with parchment paper. Roll out two thirds of the shortcrust pastry, shape the remaining dough into a roll, place on the edge and press about 3 cm high.
- For the filling, mix well all ingredients except the cocoa. Halve the quark mixture and stir the cocoa into one half. Preheat the oven to 175/180 degrees. Alternately put a large spoonful of light and dark quark mixture in the middle of the shortcrust pastry base until everything is used up. DO NOT elapse! The mass runs by itself and this is how the striped pattern results.
- Bake the cake in the oven for about 60 - 90 minutes (stick test). Good succeed!
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