Microwave cake

Ingredients for 1 servings:

• 300 g spelt flour or wheat flour
• 130 g sugar
• 3 tsp baking powder
• 1 tbsp cocoa powder, heaped tbsp
• 1 m.-sized egg(s)
• 150 g butter, soft
• 100 g butter, soft
• 100 g sugar
• 1 packet of vanilla sugar
• some lemon peel, untreated, grated, amount according to taste
• 3 m.-sized eggs
• 250 g cream cheese
• 150 g low-fat curd cheese
• 1 sachet of pudding powder (vanilla flavor) or 40 g cornstarch
• possibly grease for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 27 minutes; Total time approx. 37 minutes

My favorite microwave cake, especially recommended for the warmer season when you don’t want to heat up the kitchen with the oven

Mix the flour with the baking powder and cocoa. Add the sugar, egg and butter and knead everything into a dough. Spread 2/3 of the dough evenly on the bottom of a round silicone baking dish (26 cm) with high sides, press down to form a rim about 2 cm high. Prick several times with a fork. Pre-bake in the microwave at 630 W for 8-9 minutes. Meanwhile, prepare the filling. Beat the softened butter with a hand mixer until fluffy, then stir in the sugar, vanilla sugar and lemon zest. Add the eggs one at a time, beating each one for one minute. Then stir in the quark and custard powder (or cornstarch) thoroughly. Spread the prepared filling on the pre-baked base and sprinkle the rest of the dough evenly on top in thick crumbles. Bake in the microwave at 630 W for 17-18 minutes. The dough can also be baked in a glass or glass-ceramic dish, but grease it well beforehand.