Filled hazelnut cake

Ingredients

Directions

1. 1

   Cut the nougat into cubes. Cream butter, 150 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Alternately stir in eggs and 25 g starch. Add 125 g quark and stir in.

2. 2

   Mix flour, 50 g starch, baking powder and hazelnuts, stir in briefly. Fold in nougat cubes.

3. 3

   Put the dough into a greased, breadcrumbed box cake tin (30 cm long, 11 cm wide, approx. 1.8 litres capacity) and smooth it down. In a preheated oven, 2nd rail from below (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see

4. 4

   manufacturer) bake for about 1 hour. Let the cake cool down on a cake rack for about 30 minutes, then carefully remove it from the edge of the tin, turn it over onto a plate and let it cool down for about 2 hours.

5. 5

   In the meantime peel the apple, quarter it and cut out the core. Cut the quarter into small pieces. Sprinkle with lemon juice. Mix mascarpone, 60 g quark and 50 g sugar. Fold in apple pieces.

6. 6

   Cut the cake horizontally. Spread the mascarpone cream on the lower cake base, place the upper cake base on top.

7. 7

   Roughly chop the chocolate and melt over a warm water bath. Allow to cool slightly and spread on the cake in waves. Chill the cake.