Instructions

1. 1

   Mix the plain flour, cocoa powder, sugar and baking powder in a bowl. Add the egg and the cold butter or margarine in pieces and quickly knead everything into a smooth shortcrust pastry.

2. 2

   Wrap the dough in cling film and chill it.

3. 3

   Preheat the oven to 180 °C top and bottom heat and grease a springform tin of 26 cm. Spread two thirds of the dough over the base, pressing it up the side to a height of about 3 cm.

4. 4

   For the filling, stir the low-fat quark, the sugar for the filling, the vanilla sugar and the eggs until smooth. Let the melted butter or margarine for the filling cool and stir it in together with the vanilla custard powder.

5. 5

   Spoon the quark mixture onto the pastry base and smooth it. Pluck little flecks from the remaining dough and set them evenly over the filling.

6. 6

   Bake the cake on the middle shelf until the filling only wobbles slightly and the pastry is firm.

7. 7

   Leave the Zupfkuchen to cool in the tin and only then loosen it from the side.