Mix for Russian chocolate cheese cake
Made by Dr.August Oetker Nahrungsmittel KG
Sugar, wheat flour, wheat starch, fat reduced cocoa (3.9%), baking powder (disodium diphosphat and sodium bicarbonate), aroma
Using product information
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To need to add: 400g soft butter OR 250g of soft butter and 150g of soft margarine, 4 eggs (size M), 500g of quark.
1. For the filling melt 250g of butter and leave to cool down. Grease the bottom of a round cake tin. Pre-heat oven to 160 degrees. Blend baking mix with 150g of butter or margarine and 1 egg. Mix thoroughly on high speed for about 2 minutes. Knead until you get a smooth dough. Spread out half of the dough and place on the bottom of the cake tin. Place 1/2 of the remaining dough onto the inside side of the cake tin by forming a roll and pressing dough on inside of cake tin to get a 2cm brim.
2. Place content of filling mix into a bowl. Add 500g quark, 3 eggs and melted butter. Stir on high speed until smooth. Place filling on top of the dough in the cake tin. Twitch little pieces of the remaining 1/2 of the dough and sprinkle over the filling.
3. Place on lower tray in oven and bake for about 65 minutes. Leave to stand for another 5 minutes in oven although oven already turned off. Remove from oven and leave to cool down for about an hour. Now, remove cake from tin with the help of a knife.
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