Marbled Cheesecake Wreath

Ingredients for 1 servings:

• 250 g flour
• 100 g sugar
• 150 g butter
• 1 tbsp cocoa powder
• 2 tsp, heaped cappuccino powder
• 1 tsp, leveled baking powder
• 1 egg(s), size M
• 750 g quark, 20%
• 150 g butter, room temperature
• 200 g sugar
• 1 tbsp vanilla pudding powder
• 3 eggs, size M
• 1 tbsp cocoa powder
• 3 tsp, heaped cappuccino powder
• 2 tbsp powdered sugar
• Fat and breadcrumbs for the form

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Make a dough from the dough ingredients and shape it into a sausage shape about 40 cm long. Let the dough rest for a while. Grease a Frankfurter Kranz (Frankfurter Kranz) pan and sprinkle with breadcrumbs (or ground nuts). Place the sausage in the pan and press the dough up to about half the height of the pan. This works best with your fingers or a spoon. Mix the very soft butter with the quark, sugar, eggs, and pudding mix until creamy. Pour 2/3 of the cream into the pan. Stir the cocoa and cappuccino powder into the remaining cream, spread it over the light cream, and mix into a spiral with a fork. Smooth the dough and bake in a preheated oven at 175°C (top/bottom heat) for about 60 minutes. After baking, let the cake rest in the oven for another 15 minutes, then loosen the edges slightly with a knife and let it cool completely in the pan. Then turn out onto a cake plate and sprinkle with powdered sugar. If you like more lavish decorations, you can also cover the cheesecake wreath with chocolate coating and sprinkle with chocolate rolls, brittle and the like.