Quark chocolate crumble cake

Ingredients

Directions

1. 1

   Melt the fat at low heat. Mix flour, 200 g sugar, baking powder and salt. Press a depression in the middle and add 1 egg. Cover with flour, pour fat over it and knead into crumbles. Press half of the crumbles into a greased springform pan (26 cm Ø) and prick the base several times with a fork. Keep the rest of the crumbles cold.

2. 2

   Pre-bake the base in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Remove the base and let it cool down a little. Lower the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2). Drain the cherries, let them drip off and pat dry. Beat 5 eggs and 225 g sugar with the whisk of the hand mixer for about 5 minutes until creamy. Stir in curd cheese, mascarpone and pudding powder. Pour the quark mixture onto the base and cover with the cherries. Sprinkle the remaining crumbles on top. Bake for another 1 1/4 hours. Cover in between if necessary. Take out and let cool completely in the mould. Finely chop the chocolate coating and coconut oil.

3. 3

   Pour the quark mixture onto the base and cover with the cherries. Sprinkle the remaining crumbles on top. Bake for another 1 1/4 hours. Cover in between if necessary. Take out and let cool completely in the mould. Finely chop the chocolate coating and coconut oil. Bring the cream to the boil, remove from the heat, melt the couverture and coconut oil in it, sprinkle the cake with it and let it set in the refrigerator. Dust the cake with cocoa

4. 4

   waiting time approx. 3 hours