John Myers
Contents
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Ingredients
For the dark dough
- 1 tsp Chia seeds (ground)
- 50 ml Water
- 200 g Flour
- 100 g Butter
- 100 g Sugar
- 20 g Cocoa
- 1 tsp Baking powder
- 1 pinch Salt
For the cheese mass
- 300 g Double cream cheese
- 250 g Quark (40%)
- 80 g Sugar
- 1 packet Custard powder
- 1 packet Orange or lemon zest (optional)
Instructions
The dark batter
- Mix the ground chia seeds with the water and leave to soak for 5 minutes. (You can use a small egg instead.)
- Meanwhile, measure the remaining ingredients and pour them into a bowl.
- Add the swollen chia seeds and make a kneading dough.
- Line the bottom of a size 20 tin with baking paper and grease the edge of the tin with butter.
- Spread 2/3 of the kneaded dough evenly in the mold, press firmly and pull up an edge of 2-3 cm. Put the rest aside. (Now you can preheat the oven to 180 ° O / U heat or 160 ° convection.)
The cheese mass
- Put the cream cheese in a bowl and stir briefly, add the quark and mix well.
- Add the sugar, stir in and do the same with the pudding powder and, if necessary, with the orange / lemon zest.
- Beat the mixture a little airy on a high setting.
- Place the cheese mixture in the springform pan on top of the dough and distribute it evenly.
finish
- Crumble the remaining 1/3 of the dark dough and spread it over the cheese mixture.
- Now bake the cake on the wire rack in the lower third of the oven for an hour. The cheese mass should have got a little bit of color.
- Take the small Russian plucked cake out of the oven, place in the tin on a rack and let it cool down.
