My birthday cake

Ingredients for 1 servings:

• 150 g flour
• 1 tbsp cocoa powder
• 140 g butter
• 100 g sugar
• 3 eggs, size L
• 75 g Nutella, hazelnut nougat cream
• 750 g low-fat curd cheese
• 1 pinch of salt
• 1 tsp lemon zest, grated
• 1 pack of pudding powder (vanilla flavor)
• 50 g cranberries

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Knead flour, cocoa powder, 100 grams of butter, 50 grams of sugar, and one egg into a shortcrust pastry. Let it rest in the refrigerator for half an hour. Preheat oven to 180°C. Melt the hazelnut spread in a double boiler. Beat 50 grams of sugar and 40 grams of butter until fluffy. Separate 2 eggs. Beat the egg yolks, one at a time, into the butter mixture. Stir in the quark, salt, grated lemon zest, and pudding powder. Beat egg whites until stiff and fold in. Stir the hazelnut spread into a quarter of the quark spread. Knead the shortcrust pastry thoroughly and roll it out in a 28 cm diameter springform pan lined with baking paper, forming a 3 cm high edge. Prick several times with a fork. Dollop the white and brown quark spread alternately onto the shortcrust pastry and marble with a fork. Scatter the cranberries on top and bake at 180°C for about 45 minutes.