Fruity Kiss with Chocolate Cake

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 2 m.-sized eggs
• 200 g flour
• ½ pack of baking powder
• 1 cup of milk (coffee cup)
• 2 tbsp cocoa powder
• 1 tbsp Nutella
• 250 g low-fat curd cheese
• 150 g yogurt
• 50 g sugar
• 1 packet of vanilla sugar
• 200 ml cream
• possibly cream stiffener
• 100 g raspberries
• 1 banana(s)
• 50 g chocolate coating

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Fruity summer cake

Cream the butter and sugar until creamy, add the vanilla sugar. Gradually beat in the eggs. Mix the flour with the baking powder and cocoa powder and add some of it to the mixture, as well as some of the milk. Now stir in the rest of the flour and milk alternately, then add the Nutella and pour into a springform pan. Bake at 180 degrees top/bottom heat for 30 minutes and allow to cool well. Whip the cream until stiff, using cream stiffener if desired. Mix the quark, yogurt, sugar and vanilla sugar, fold the cream into the quark mixture. Purée 80g of raspberries, add 1-2 tablespoons of the quark cream for color and consistency, spread on the cake base, then spread the quark cream on top and melt the chocolate coating in a bain-marie. For the topping, put a large dollop of melted chocolate directly in the center of the cake and quickly draw strands from left to right and top to bottom. Arrange the banana slices and the remaining raspberries on the dollop. Chill well in the refrigerator before cutting. Fruits and decoration are of course up to each individual and can be varied according to taste