Quark – nut chocolate – Bundt cake

Ingredients for 12 servings:

• 150 g chocolate, whole milk nut
• 100 g butter
• 200 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 100 g hazelnuts, ground
• 100 g almond(s), ground
• 200 g flour
• 1 packet of baking powder
• 125 g quark (low-fat quark)
• 1 tbsp rum
• some butter-vanilla flavoring, liquid
• powdered sugar
• Cocoa powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the nut chocolate into small cubes. Cream the butter with the sugar, vanilla sugar, rum, and vanilla essence until creamy. Gradually stir in the egg yolks. Mix the hazelnuts, almonds, flour, and baking powder. Beat the egg whites until stiff peaks form. Stir the nut-flour mixture alternately with the quark and the nut-chocolate pieces into the egg yolk mixture. Fold in the beaten egg whites. Pour the batter into a greased and floured bundt pan. Bake in a preheated oven at 175°C for about 60 minutes. Let cool and sprinkle with powdered sugar and cocoa powder.