Russian Zupftorte

Ingredients

• 320 g flour
• 3 tbsp cocoa powder
• 150 g sugar
• 1 pinch salt
• 1 egg
• 250 g butter
• 500 g Low-fat quark
• 250 g mascarpone
• 4 eggs
• 2 packets vanilla sugar
• 160 g sugar
• 3 tbsp cornstarch
• powdered sugar (for dusting)

Instructions

1. 1.

   Mix the flour with cocoa, sugar and salt; sift onto a work surface, make a well in the center, crack the egg into it and spread butter flakes around the well. Cut through all ingredients with a knife to create small dough crumbs. Quickly knead with hands into dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

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

3. 3.

   Divide the dough into two equal portions; roll one half slightly larger than the pan on a floured surface and line a buttered springform pan with it, lifting up the edge. Process the remaining dough between your palms into crumbs and chill. Mix quark with mascarpone until smooth. Separate the eggs; whisk yolks with vanilla sugar, sugar and cornstarch, then fold into the quark mixture. Beat egg whites stiffly and fold in. Spread the filling over the prepared base and scatter the crumbs on top. Bake in the preheated oven for 45–50 minutes. Let cool in the pan, release, dust with powdered sugar and serve.