Russian Zupfkuchen from the star chef

Ingredients for 1 servings:

• 180 g flour
• 50 g cornstarch
• 20 g baking cocoa
• 120 g powdered sugar
• 140 g butter
• 1 large egg(s)
• 50 g chocolate, min. 80% cocoa
• 1 pinch of salt
• 2 tsp, leveled baking powder
• 140 g powdered sugar
• 3 large eggs
• 500 g quark or layered cheese
• 175 ml cream, whipped
• Vanilla pod(s), scraped pulp
• 60 g butter, melted
• 20 g cornstarch
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix the flour with the cornstarch, cocoa powder, and baking powder and sift into a bowl. Add the powdered sugar and finely grated chocolate. Add the cubed butter, eggs, and salt, and quickly knead into a dough with cool hands. Chill. After the resting period, line the bottom and sides (3/4 high) of a 26cm springform pan with the dough. Take 1/4 of the dough beforehand and set it aside to later spread on top of the quark mixture, torn into pieces. The dough is a little difficult to work with, as the chocolate and butter make it soft quickly, so work quickly. For the filling, lightly beat the sugar and eggs; the mixture should be slightly creamy. Pour the quark onto the egg mixture, add the vanilla seeds and salt, and dust with the cornstarch. Mix, then incorporate the melted butter and finally fold in the whipped cream. Pour the mixture onto the dough. Tear the remaining dough into pieces and spread it on top of the quark mixture. Bake on the second rack from the bottom at 150°C fan oven for approx. 60 minutes.