Cocoa dough, a delicate quark filling, and a fluffy light layer make up a dessert that stands out both in flavor and appearance. The three-layer cake is baked all at once in a deep baking tray, allowing all its parts to come together into one moist whole.
Preparation is divided into three clear parts. First, we make the dark base, then spread the sweetened quark on top, and finally add the light batter with whipped egg whites. Just follow the order of the layers, handle the egg white foam gently, and let the finished cake cool before slicing.
What You Will Need
For the bottom cocoa layer:
- 300 g plain flour,
- cocoa powder for coloring,
- 3/4 packet of baking powder,
- 100 g grated butter,
- 12 tablespoons of milk,
- 100 g sugar.
For the quark layer:
- 500 g quark,
- 2 egg yolks,
- 1 packet vanilla sugar,
- 6 tablespoons powdered sugar.
For the light layer:
- 4 egg whites,
- 200 g caster sugar,
- 4 egg yolks,
- 1 glass of oil,
- 6 tablespoons hot water,
- 200 g semi-coarse flour,
- 1/4 packet of baking powder.
The original recipe does not specify the amount of cocoa, the size of the glass, or the dimensions of the baking tray. Add cocoa according to the desired color of the dough and choose a tray with higher sides.
Step-by-Step Preparation:
1. Preparing the baking tray: Prepare baking paper and a deep baking tray. The paper will also serve as a base for rolling out the bottom dough, making it easier to transfer the entire base into the tray later.
2. Making the cocoa dough: Mix the plain flour with cocoa, three-quarters of the baking powder, grated butter, milk, and sugar. Work all the ingredients into a cohesive dough that can be rolled out.
3. Rolling out the bottom layer: Roll the finished cocoa dough directly on the baking paper. Carefully transfer it with the paper into the deep baking tray and adjust as needed so it forms an even base.
4. Preparing the quark filling: Thoroughly mix the quark with two egg yolks, vanilla sugar, and six tablespoons of powdered sugar. Work the filling until it is as smooth as possible so it can be spread easily.
5. Spreading the quark layer: Transfer the prepared quark filling onto the brown dough. Carefully spread it over the entire surface right up to the edges, aiming for an even layer.
6. Whipping the egg whites: Whip four egg whites into stiff peaks. Gradually beat in 200 g of caster sugar to create the base for the light layer of the cake.
7. Finishing the light batter: Add four egg yolks, a glass of oil, and six tablespoons of hot water to the egg white mixture. Finally, gently fold in 200 g of semi-coarse flour and a quarter packet of baking powder. Add the flour carefully to keep the batter fluffy.
8. Layering: Spread the light batter over the prepared quark filling. Distribute it evenly over the entire surface, but do not press down too much to avoid mixing the layers.
9. Baking: Place the tray in the oven and bake the three-layer cake at 175°C for about 50 minutes. Remove the baked cake from the oven and let it cool before slicing so the layers set and the slices stay neat.
How to Create Even Layers
Roll out the cocoa base directly on the baking paper, as this makes transferring it much easier. Spread the quark filling gently, working from the center outwards to avoid shifting the bottom dough.
Be just as careful with the light batter. Spoon it in portions over several spots, then gently connect them into a continuous layer. This reduces pressure on the soft quark filling and keeps the color separation neat.
Why Let the Cake Cool
Freshly baked, the three-layer cake is soft and the quark layer needs time to firm up after coming out of the oven. If you slice it too soon, the layers may compress and the slices won’t look as clean.
Once cooled, cut the cake into slices of your desired size with a sharp knife. Thanks to the contrast of the dark base, white quark filling, and light top, all three layers stand out beautifully.
