Mix Dry Ingredients: In a large bowl, combine 300g flour, 40g cocoa powder, and 1 packet of baking powder. Mix well.
Add Sugar and Butter: Add 180g sugar and 200g softened butter to the flour mixture.
Incorporate Eggs: Add 2 eggs to the bowl. Mix all ingredients together and knead well until a smooth dough forms.
Divide the Dough: Set aside about 1/4 of the dough. This portion will be used for “plucking” and decorating the top of the cake.
Prepare the Base: Press the remaining 3/4 of the dough into the bottom and up the sides of a greased 9-inch (23 cm) springform pan, ensuring it is evenly spread and lined well along the edges.
Step 2: Prepare the Filling
Mix Butter and Sugar: In a separate bowl, beat 70g melted butter and 150g sugar together until fluffy.
Add Remaining Ingredients: Gradually add 3 eggs, 500g quark, 200g sweet cream, 1 packet vanilla sugar (or 1 tsp vanilla extract), and a pinch of salt. Mix until smooth and well combined.
Pour into the Pan: Pour the creamy filling into the springform pan over the prepared dough base.
Step 3: Decorate the Top
Pluck the Reserved Dough: Take the reserved 1/4 portion of dough, and “pluck” small pieces off with your fingers. Place these pieces randomly over the top of the filling to create a rustic, decorative pattern.
Step 4: Bake the Cake
Bake: Preheat the oven to 180°C (356°F). Bake the cake for about 1 hour, or until the filling is set and the top is slightly golden.
Cool: Remove the cake from the oven and let it cool in the pan. Once cooled, carefully remove the springform ring.
Step 5: Serve
Slice and Enjoy: Slice the cake and enjoy it as is, or with a dollop of whipped cream or a dusting of powdered sugar.
