Zupfkuchen la Pet

For the chocolate dough:

425 g white flour (not self-raising)
040 g unsweetened cocoa powder
003 tsp baking powder
200 g sugar
002 pc. eggs
220 g butter or margarine

For the cheesecake filling:

300 g butter or margarine
001 kg quark (1.5% fat)
230 g sugar
002 packs vanillin sugar
002 packs custard powder (vanilla-flavoured)
004 pc. eggs
a dash of lemon juice if you like the fresh taste
1) Use baking paper or butter to coat a 30x40 cm oven tray with it and preheat the oven
to 180C (160C if you use an air circulation oven).

2) Melt 300g of butter and let it cool down again while you work on the chocolate dough.

3) Mix flour, cocoa and baking powder. Add the eggs and butter/margarine and mix with
dough hooks on lowest mixer setting. When the powdery ingredients have blended,
knead on highest setting for two minutes. Knead the dough by hand and spread 2/3 of it
on the oven tray.

4) Blend quark, sugar, vanillin sugar, custard powder and eggs with a mixer, then add the
cooled butter to it (note: if you don't like vanillin sugar, you can leave it out and increase
the amount of sugar a little). Spread the mix on top of the chocolate base and even it
out.

5) Tear off little shreds from the remaining chocolate dough and put them in flat,
irregular blobs on top of the cheesecake spread.

6) Bake the cake for app. 45 minutes in the middle of the oven. This cake should be
moist and can be eaten warm as well!

Variants:
For that special look, use cookie cutters for the topping. Add apricot bits or cherries to
the cheesecake. For Halloween, dye the cheesecake dough orange or green!
Try serving it with vanilla ice cream or apple sauce.