Urmeli's moist quark – praline – Gugelhupf

Ingredients for 1 servings:

• 180 g confectionery (chocolates, e.g. dark chocolate with fruit mousse filling)
• 125 g butter, soft
• 190 g sugar
• 1 packet of vanilla sugar or vanilla baking powder
• 4 large eggs
• 250 g quark
• 300 g flour
• 1 packet of pudding powder (bourbon vanilla flavor)
• 1 packet of baking powder
• 6 tbsp cream or milk
• 8 tbsp orange juice
• Fat for the mold
• Flour or breadcrumbs for the form

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

very delicious and varied use of chocolates, chocolate bars

Grease a Bundt cake pan and dust with flour or breadcrumbs. Finely chop the chocolates. Cream the butter until light and fluffy, then gradually stir in the sugar and vanilla sugar (or vanilla baking powder). Beat in the eggs one at a time. Add the quark and mix everything until smooth. Mix the flour with the pudding powder and baking powder and stir into the batter alternately with the cream and orange juice. Finally, fold in the chocolate pieces well. If the batter seems too firm, add a little more orange juice. Pour the batter into the pan and smooth it down. Bake at 180°C (top/bottom heat) or 160°C (fan oven) for approx. 45-55 minutes. Let it cool briefly in the pan, then turn it out and dust with powdered sugar. Enjoy immediately or wrap it in foil and let it rest overnight.