Juicy pluck cake muffins
45 mins
45 mins
Ingredients
- 7-10 Tbsp For 12 pieces
- 1 Egg
- 90 g Sugar
- 100 g Margarine or butter
- 200 g Flour
- 1/2 package Baking Powder
- 2 TABLESPOONS Cocoa
- 3 Eggs
- 90 g Sugar
- 7-10 Tbsp 1 p. vanilla sugar
- 120 g Margarine or butter
- 7-10 Tbsp 1 p. custard powder vanilla
- 500 g Quark
Directions
- 1
Grease and flour the muffin tray and put it in a cool place. Make short pastry: Cream egg, sugar and butter. Using the dough hooks, stir in flour, baking powder and cocoa until a smooth, firm mixture is formed.
- 2
Put the dough in cling film in a cool place for 30 minutes.
- 3
Make the filling: Separate eggs and beat egg whites until stiff. Cream egg yolks, butter and sugar. Mix in curd cheese and pudding powder. Finally, fold the stiffly beaten egg whites into the quark mixture.
- 4
Preheat oven to 180°. Line the recesses of a greased and floured muffin tray with about 2/3 of the shortcrust pastry. Spread the curd mixture into the covered depressions. Pluck the remaining dough into small pieces and spread them on the quark mixture.
- 5
Bake the muffin tin in the preheated oven at 180° for about 25 minutes and let it rest in the switched off oven for another 10 minutes to prevent muffins from collapsing. Turn the cooled muffin tray onto a cake rack to remove muffins.
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