Chocolate-almond cake a la Mäusle

Ingredients for 1 servings:

• 250 g quark, 20%
• ½ cup sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 egg yolks
• 6 tbsp cream
• ½ cup cocoa powder, instant
• ½ cup cocoa powder (baking cocoa)
• 1 cup spelt flour or wheat flour, fine
• 1 pack of cream of tartar baking powder
• 1 cup ground almonds
• ½ cup oil, neutral

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Mug cake

This quantity is enough for 1 springform pan or 8 large muffins/mug cakes. Place baking paper into the base of a springform pan and lightly grease and flour the edges. Line the muffin tins with paper baking cups. Lightly grease and flour the cups. Wash the silicone molds first with soapy water, then with cold water. Preheat the oven to 175 degrees Celsius (top/bottom heat). Place the quark in a bowl. Wash the cup and dry thoroughly. First measure all the dry ingredients, then the oil. Make sure the quark is level and do not fill the cup to the brim. Quickly mix everything into a smooth batter, adding a little more water if necessary. Pour the batter into the tin(s) and bake for about 35 minutes (for the muffins/mugs) to 60 minutes (for the springform pan) (use a skewer to check if it is firm). The cake will be unstable after baking, so allow it to cool completely until it has firmed up. Only then turn out onto a wire rack.