John Myers
Baking: Quark and Chocolate Sprinkle Cake
The perfect baking: quark and chocolate sprinkle cake recipe with a picture and simple step-by-step instructions.
- 200 g Spelled flour type 630
- 1 tablespoon Spelled flour type 630
- 150 g Butter at room temperature
- 75 g Sugar
- 1 packet Vanilla sugar
- 1 tablespoon Cocoa powder heavily de-oiled
- 250 ml Milk
- 1 packet Cream pudding powder
- 750 g Quark
- 2 Tablespoon (d.) Semolina
- 75 g Sugar
- 1 piece Egg
- 1 pinch Salt
- 1 pinch Lemon juice
- 2 piece Fresh nectarines
- Make crumble dough from 200 g spelled flour with butter, sugar and the vanilla sugar. Fill half of it into a loaf pan lined with foil or paper and bake for about 30 minutes in a preheated oven at 180 degrees.
- In the meantime, peel the nectarines and cut into wedges.
- Mix the custard powder with the milk and bring to the boil in a saucepan. Add the quark, semolina, sugar, egg, a pinch of salt and lemon juice, stir well and bring to the boil.
- Distribute the nectar slices on the pre-baked base and pour the quark mixture on top.
- Mix the remaining crumble mixture with another spoonful of flour and spread the crumble on the quark. Bake again for half an hour at 180 degrees.
- Let cool completely in the mold, lift out and remove the foil. Serve with whipped cream.
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