Nutella-quark crumble cake

Ingredients for 1 servings:

• 75 g butter, room temperature
• 75 g sugar
• 150 g wheat flour type 405, sifted
• 1 packet of vanilla sugar
• 1 pinch of salt
• 50 g butter, room temperature
• 65 g sugar
• 2 eggs, size M
• ½ pack of chocolate pudding powder
• 250 g low-fat curd cheese
• 125 g mascarpone
• 75g Nutella
• some powdered sugar for sprinkling

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

for an 18/20 springform pan

For an 18/20 cm springform pan. Knead together the ingredients for the crumble dough. Take 1/3 of the dough and chill. Grease the springform pan and line it with the remaining 2/3 of the dough, forming a rim about 2 cm high. For the filling, beat the butter and sugar until light and fluffy. Gradually add the eggs and beat in. Mix in the remaining filling ingredients with a hand mixer until smooth. Pour into the cake pan, sprinkle the cold crumble dough and spread over the filling. Bake in a preheated oven at 180°C (top/bottom heat) for about 60-65 minutes. Sprinkle the cooled cake with powdered sugar. Tip: For a 28 cm springform pan, you can double the ingredients and bake for about 70-75 minutes.