Spaghetti Pudding: 300 g Quark 300 g Mascarpone 450 g Cream 300 g Strawberries 100 g Powdered sugar Lemon juice White chocolate Chocolate cake: 250 g Dark chocolate 250 g Butter 10 Pc. Eggs 400 g Sugar 1 Fl Rum Flavoring 250 g Flour 200 g Chopped hazelnuts Waffle biscuit: 250 g Flour 100 g Sugar 0,5 tsp Cinnamon 1 Pr Salt 1 Pc. Egg 150 ml Butter
Stir the quark with the mascarpone until smooth and sweeten with 70g powdered sugar. Add 2 tablespoons of lemon juice, fold in the whipped cream.
Puree the thawed strawberries with 50 grams of powdered sugar. Now grate the chocolate.
Put the quark mascarpone mixture in a bowl, pour the strawberry sauce over it and sprinkle with the chocolate.
Preheat the oven to 180 ° C. Melt the chocolate with butter over low heat and stir the eggs with the sugar until frothy. Then add the remaining ingredients.
Pour the finished dough into a greased dish and place in the oven for 20 minutes. After the specified time, carry out a stick test and extend the baking time if necessary.
Mix the flour, sugar, cinnamon and salt in a bowl, place on a work surface and form a well.
Cut the butter into pieces and place in the well. Add the egg and knead with your hands to form a smooth shortcrust pastry.
Shape the dough into balls about the size of a walnut. Brush the waffle iron with a little fat and place the balls on the waffle iron (one in each heart).
Bake the waffle biscuits and dust with powdered sugar after baking.
Serving: 100 g Calories: 404 kcal Carbohydrates: 37.3 g Protein: 5.4 g Fat: 26 g