Chocolate cheesecake sandwich

Ingredients for 1 servings:

• 400 g flour
• 1 packet of vanilla sugar
• 160 g sugar
• 1 packet of baking powder
• 40 g cocoa powder
• 2 eggs
• 1 pinch of salt
• 125 g butter
• Oil for the springform pan, e.g. sunflower oil
• 63 g butter, 1/4 package
• 125 g sugar
• 1 packet of vanilla pudding powder
• 1 packet of vanilla sugar
• 2 tbsp lemon juice
• 2 eggs
• 1 pinch of salt
• 500 g low-fat curd cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

for soil lovers, from a 26 cm springform pan, approx. 8 pieces

For the cake batter: Melt the butter in a saucepan over low heat. Brush a 26cm springform pan with neutral-flavored oil. Combine the flour, vanilla sugar, sugar, cocoa powder, baking powder, eggs, and salt in a large mixing bowl and mix well. Add the melted butter and mix everything together. Pour half of the batter into the springform pan, spread it out with a tablespoon, and press it down with a spatula. For the filling: Melt the butter in a double boiler. Mix all ingredients except the quark and eggs in a large bowl. Add the eggs and continue mixing, then add the quark and mix all ingredients well. Pour the mixture into the springform pan. Spread the remaining batter over the quark mixture. Bake the cake for one hour at 150°C (fan oven), or at 170°C (top/bottom heat).