Russian cake from the tray

Ingredients for 1 servings:

• 425 g wheat flour
• 40 g cocoa powder
• 3 tsp, leveled baking powder
• 200 g sugar
• 2 packets of vanilla sugar
• 2 eggs
• 250 g butter
• 1 kg low-fat curd cheese
• 250 g sugar
• 2 packets of vanilla sugar
• 2 packs of pudding powder, vanilla flavor
• 4 eggs
• 375 g butter, melted, cooled

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the dough, mix the flour with cocoa and baking powder and sift into a mixing bowl. Add the sugar, vanilla sugar, eggs and butter. Using the dough hook of a hand mixer, mix the ingredients thoroughly, first on the lowest speed and then on the highest speed. Then knead on a floured surface until you have a smooth dough. Roll out two-thirds of the dough on a greased baking tray (30 x 40 cm). Place a baking frame around it. For the filling, mix the quark, sugar, vanilla sugar, pudding powder and eggs with the whisk of a hand mixer. Stir in the melted butter and mix everything until smooth, then spread over the dough and smooth it down. Tear the remaining dough into small pieces and spread it over the filling. Place the baking tray in the oven and bake for about 45 minutes at 170°C (preheated) with conventional heat, 150°C (not preheated) with fan, and gas mark 3 (preheated). Variation: The cake becomes fruitier with a thin layer of cranberries on the base.