- For the batter
- 75 grams softened Margarine
- 35 grams Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 medium Egg
- 75 grams Pastry flour
- 2 teaspoons Cocoa
- 1 generous pinch Baking powder
- For the topping and for decorating
- 1 package gelatin dessert (and woodruff, if desired)
- 200 ml apple juice and Water
- 70 grams Sugar
- 250 grams Quark cheese (20% fat)
- 1 tsp vanilla and ever Lemon zest
- 200 grams Whipping cream
- 1 packet Whip cream stabilizer
For the batter, line a springform pan, about 22 cm (approximately 9 inches) diameter with parchment paper. Mix margarine in a bowl until creamy, then gradually mix in sugar, vanilla sugar, salt and egg. Sift flour, cocoa and baking powder over batter and quickly stir. Spread batter into springform pan until smooth. Bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F), 15-20 minutes. Remove cake from pan and cool on a wire rack.
For the topping and for decorating, coarsely chop bittersweet chocolate and melt in a double boiler. Remove from heat and allow to cool slightly. Fill a small freezer bag with chocolate and cut off a tiny corner. Pipe chocolate hearts onto a large sheet of parchment paper. Set aside and let chocolate cool and dry completely.
Using apple juice, water and sugar, prepare gelatin mix according to package directions. Mix quark, vanilla, lemon zest and 150 ml (approximately 1/2 cup) prepared gelatin liquid. Mix cream and cream stabilizer until stiff and fold into quark mixture.
Place cake layer on a plate and place a pastry ring around cake. Spread quark mixture in an even layer over cake. Cover and refrigerate for 1 ½ hours.
Decoratively arrange some chocolate stars over quark layer on cake. Heat remaining apple gelatin until liquid again, but not hot. Carefully pour liquid over quark layer. Cover and refrigerate for 1 hour. Carefully remove pastry ring. Decorate cake with remaining chocolate stars. To serve, cut into pieces.