Quark and currant cake

Ingredients for 1 servings:

• 100 g sugar
• 200 g butter
• 300 g flour
• 1 egg(s)
• 6 eggs
• 180 g sugar
• 150 g flour
• 150 g butter
• 750 g cream cheese
• 500 g whipped cream
• 2 packs of cream stiffener
• g currants or fruit of your choice
• 100 g cream
• 100 g dark chocolate coating or 200 g white chocolate or 150 g whole milk chocolate

Instructions

Working time approx. 2 hours; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 6 hours

for a 26 cm springform pan, makes approx. 12 pieces

For the Viennese base, preheat the oven to approximately 180 degrees Celsius (top/bottom heat). Now prepare the shortcrust pastry. First, soften the butter slightly, then cream it with the sugar until fluffy. Make sure the sugar has dissolved. Then briefly stir in the egg. Finally, add the flour and knead the dough with both hands until it forms a dough, then refrigerate. Using more sugar will make the dough a little crispier; add or omit the sugar according to your taste. Next, beat the 6 eggs for the sponge cake and beat until frothy, until the mixture has roughly tripled in size and is light yellow to white and foamy. Gradually add the sugar; be careful, this will take up to 15 minutes. Melt the butter in a small saucepan or frying pan over low heat and let it cool slightly. Do not brown it. Sift the flour over the egg and sugar mixture and pour the butter over it. Now carefully mix everything into a homogeneous dough by gently folding in the flour and butter with a spatula. Pour the dough into a 26 cm springform pan and bake in the preheated oven for about 35-40 minutes. Tip: Only line the bottom of the springform pan with baking paper so that the dough can rise to the edges and rise nicely. Then loosen the Viennese base from the pan with a knife and let it cool. Increase the oven temperature to 200°C and line a second pan with the shortcrust pastry, making sure not to pull up any edges. Then bake in the oven for 10-20 minutes using top/bottom heat. Check frequently until the dough is golden brown. Once both bases have cooled, remove them from the pan. Divide the sponge cake into two equal layers. For the filling, mix the cream cheese with the sugar and whip the cream with the cream stabilizer until stiff. Then fold the cream into the quark, do not stir. It is best to use a cake ring when layering the cake. Spread 1/4 of the quark mixture over the shortcrust pastry. Place the first sponge cake layer on top and spread a thin layer of quark on top. Then spread 3/4 of the washed and sorted currants on top. Spread the remaining quark over the berries. Scatter the remaining currants on top. Finally, place the second sponge cake layer on top. Place the cake in the refrigerator. Now make a ganache from the cream and chocolate. To do this, bring the cream to a boil while stirring and roughly chop the chocolate. Once the cream is boiling, stir in the chocolate until it has completely melted and a smooth mixture has formed. This should ideally still be quite runny. Remove the cake from the refrigerator and remove the cake ring. Pour the still warm and liquid ganache over the cake. If necessary, spread it so that the ganache runs down the sides. An alternative preparation is to leave the cake ring on, leaving only a layer of chocolate on top. Return the cake to the refrigerator and let the ganache harden. Then the cake is ready to serve.