Chocolate crumble cake

Ingredients

Directions

1. 1

   Roughly chop the chocolate and melt over a warm water bath. Cream 250 g fat, 200 g sugar and 1 sachet vanilla sugar with the whisks of the hand mixer. Stir in the eggs one after the other. Stir in crème fraîche and liquid chocolate. Mix 300 g flour, 2 tablespoons cocoa and baking powder and stir into the dough. Pour the dough into a greased, floured box form (2 litres capacity).

2. 2

   Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Melt 100 g fat. Mix 75 g flour, 25 g sugar and 1 pinch of salt in two bowls. Mix one half with 1 tablespoon of cocoa. Add 50 g fat to each flour mixture and knead into crumbles. After 30 minutes baking time, brush the cake with milk. Sprinkle crumbles alternately diagonally in strips on the cake. Bake until done. Leave the cake to cool for 10 minutes, then carefully turn out onto a cake rack and let it cool down. Cut the cake twice horizontally. Soak the gelatine in cold water. Mix quark, 50 g sugar and 1 packet of vanilla sugar.

3. 3

   Bake until done. Leave the cake to cool for 10 minutes, then carefully turn out onto a cake rack and let it cool down. Cut the cake twice horizontally. Soak the gelatine in cold water. Mix quark, 50 g sugar and 1 packet of vanilla sugar. Squeeze the gelatine, dissolve and stir into the quark cream. Whip cream until stiff and fold in. Spread half of the cream on the bottom cake base. Place the second cake base on top and add the rest of the cream. Place the top cake layer on top. Chill for about 2 hours. Dust the icing sugar on the edge

4. 4

   Whip cream until stiff and fold in. Spread half of the cream on the bottom cake base. Place the second cake base on top and add the rest of the cream. Place the top cake layer on top. Chill for about 2 hours. Dust the icing sugar on the edge

5. 5

   waiting time approx. 4 hours