Mini pull-apart cakes

Ingredients for 1 servings:

• 175 g flour
• 2 tsp baking powder
• 75 g sugar
• 1 packet of vanilla sugar
• 1 tbsp cocoa powder
• 1 egg(s)
• 75 g butter or margarine
• Flour , for the work surface
• 350 g low-fat curd cheese
• 75 g sugar
• 2 eggs
• 100 g butter, soft
• 1 pack of pudding powder, vanilla
• 1 packet of vanilla sugar
• some lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

for a 20 cm baking pan

Mix the flour, baking powder, sugar, vanilla sugar, and cocoa powder and sift them into a bowl or onto a work surface. Make a well in the center and drop in the egg. Place the butter in small pieces around the edge. Knead everything well into a smooth dough, wrap it in cling film and refrigerate for about an hour. Preheat the oven to 180 degrees Celsius (160 degrees Celsius for a fan oven). Knead the dough again on a floured work surface and then line a small springform pan (20 cm diameter) with about 2/3 of the dough, forming a rim about 3 cm high. Topping: Mix the low-fat quark and sugar in a bowl until smooth. Separate the eggs. Stir the egg yolks, softened butter, vanilla pudding powder, vanilla sugar, and lemon juice into the quark. Beat the egg whites until stiff peaks form and fold in loosely. Spread the quark mixture over the dough. Tear off small pieces of the remaining dough and carefully place them on the topping. Bake the cake for about 40-45 minutes. Let it cool for at least 15 minutes before removing it from the springform pan.