Quark Cream Cake

Ingredients

• 100 g dark chocolate couverture
• 50 g butter
• 5 eggs
• 150 g sugar
• 100 g flour
• 20 g cornstarch
• 1 tsp Baking powder
• 1 tbsp instant coffee powder
• 6 sheets gelatin
• 150 ml eggnog liqueur
• 400 g quark
• 80 g sugar
• 400 ml whipping cream
• 2 tbsp vanilla sugar
• 50 g chocolate shavings

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) fan.

2. 2.

   Crush the chocolate and melt it with butter over a hot water bath. Separate the eggs; beat the whites until stiff peaks form. Whisk the yolks with sugar until fluffy, then fold in the melted chocolate. Sift flour, cornstarch, baking powder, and coffee into the egg white mixture and gently fold to combine. Pour the batter into a 26 cm (10 inch) springform lined with parchment paper. Bake for 35–40 minutes or until a skewer comes out clean. Remove from oven, cool, release from the pan, and cut horizontally into thirds.

3. 3.

   Soak gelatin sheets in cold water, then squeeze out excess liquid. Warm them with 50 ml eggnog in a small saucepan until melted. Stir in the remaining eggnog, quark, and sugar until smooth. Whip 200 ml cream to stiff peaks and fold into the quark mixture. Spread about half of the filling on the bottom cake layer. Place the second layer on top and spread the rest of the filling. Add the third layer and chill for 2 hours. Whip the remaining cream with vanilla sugar, fill a piping bag fitted with a small round tip, and pipe dollops over the cake. Dust with cocoa powder and decorate the edges and cream peaks with chocolate shavings. Serve on a decorative cake stand.