Sunken Quark Balls

Ingredients for 1 servings:

• 250 g margarine
• 150 g powdered sugar
• 3 eggs
• 300 g flour
• 200 g sour cream
• 100 ml milk
• 30 g cocoa powder
• 1 packet of baking powder
• 200 g quark
• 100 g powdered sugar
• 1 egg yolk
• 60 g desiccated coconut
• 500 ml milk
• 1 egg(s)
• 150 g powdered sugar
• 80 g flour
• 1 packet of vanilla sugar
• some cocoa powder or chocolate shavings

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

Cake

First, prepare the quark balls. Mix together the sugar, egg yolks, quark, and desiccated coconut, then let them rest briefly to swell. Form the mixture into walnut-sized balls. Place the balls in the freezer for about 30 minutes. For the pastry, separate the eggs. Beat the egg whites until stiff peaks form. Beat the margarine, egg yolks, and sugar until fluffy. Add the sour cream or sour cream and milk and mix. Add the flour and baking powder and stir into the mixture. Fold the egg whites into the batter. Place half of the batter on a baking sheet (32 x 23 cm) lined with baking paper and smooth it down. Add the cocoa powder to the other half of the batter and mix. Spread the dark batter evenly over the light batter. Spread the frozen quark balls evenly over the batter and press them in. Bake the cake in an oven preheated to 180°C for about 30 minutes. For the cream, put the milk in a saucepan. Stir in the egg, powdered sugar, flour, and vanilla sugar and bring to a boil until the cream begins to thicken slightly. Remove from heat and let cool. Stir occasionally. Pour the cream onto the cooled cake and spread evenly. Refrigerate for about one hour. Sprinkle with cocoa powder or chocolate shavings, if desired, before serving.