German Pull-Apart Sheet Cake with Quark Cream
Ingredients
Dough
- 500 g all-purpose flour
- 1 pinch salt
- 2 packets vanilla sugar
- 250 g sugar
- 40 g cocoa powder
- 1 packet baking powder
- 275 g softened butter
- 2 eggs
Quark cream
- 125 g butter
- 6 eggs
- 300 g sugar
- 1.5 kg quark (10% fat)
- 1 packet vanilla pudding powder
- 1 lemon, juice and zest
- butter, for greasing the pan
- flour, for dusting
Preparation
Combine flour, salt, vanilla sugar, sugar, cocoa powder, and baking powder in a mixing bowl and mix. Cut softened butter into small pieces and distribute over the flour mixture. Whisk eggs and add
Knead the mixture until crumbly. Knead the crumbs briefly with hands to form a dough. Take two-thirds of the dough, press into a flat disc, wrap in plastic wrap. Shape the remaining dough into a ball and wrap in plastic wrap. Chill both dough portions for 30 minutes
Lightly grease a baking sheet with butter and dust with flour. Preheat the oven to 180°C (convection: 160°C)
Melt butter and let cool slightly. Separate 2 eggs. Beat egg whites with 1 tablespoon sugar until stiff and chill briefly
Place remaining whole eggs, egg yolks, quark, vanilla pudding powder, remaining sugar, lemon zest and juice in a mixing bowl. Whisk with an electric hand mixer, then stir in the melted butter. Gently fold in the egg white foam
Divide the larger dough portion into two equal pieces and roll out one portion at a time on a lightly floured surface to about half the size of the baking sheet. Place the dough sheets in the prepared baking sheet and press evenly onto the bottom. Spread the quark cream over the dough. Pull the remaining chocolate dough into small pieces with your hands, flatten between fingers, and distribute over the quark cream
Bake the cake in the preheated oven for 50-60 minutes. Remove from oven, place on a wire rack, and let cool
Notes
This vanilla-chocolate pastry in Russian style is so juicy it melts in the mouth
