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2 cups sour cream
1 bar of dark chocolate
Preparation:
First beat eggs with sugar and vanilla sugar until foamy. Stir in oil and milk. Next, fold in the flour mixed with baking powder. Divide the dough into two portions in a 1:2 ratio.
Place the larger portion on a baking tray lined with baking paper and color the smaller portion with cocoa.
Spread the dark dough over the light dough in a zigzag pattern. Bake the cake at 180°C for about 20 minutes. Then let it cool down, spread it with the cream and cover it with the chocolate icing. Then refrigerate.
Cream:
Prepare a pudding as usual. Allow to cool slightly, add the quark and soft butter, season with rum and stir into a smooth cream.
For the glaze:
You need to melt the chocolate in a water bath and let it cool slightly. Then stir the melted chocolate into the sour cream in portions.
Bon appetit
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