Chocolate pudding, quark, and sour cherry cake

Tip: tap a step to mark it as done.

1. Pudding and fillings

   Mix the pudding mix and sugar with a little of the cold milk. Bring the remaining milk to a boil, pour in the pudding mixture, and cook, stirring constantly, until thick. Mix the quark with the vanilla sugar and cornstarch. Stir the sour cherry jam with the cinnamon sugar.

2. Batter

   Beat the egg yolks with the sugar, then gradually add the oil, milk, and flour mixed with the baking powder. Beat the egg whites with a pinch of salt until stiff, then gently fold the yolk mixture into the whites. Set aside a third of the batter and mix in the cocoa powder.

3. Add the fillings

   Pour the plain batter into a cake pan or rimmed baking pan lined with parchment paper. Add alternating spoonfuls of pudding, quark filling, and jam filling over the batter. Pour the cocoa batter over the top in a lattice pattern.

4. Bake

   Bake in an oven preheated to 180 °C (350 °F) for about 25 minutes, until a skewer inserted into the center comes out dry.

   Source: swiatwemnie.pl

Tip: Let the pudding cool and thicken slightly before adding it so the dollops do not spread into the batter. The cocoa batter is easier to pipe into a lattice from a bag with one corner snipped off.

This recipe was translated from the Slovak original: Babičkin koláč s pudingom, tvarohom a višňovým džemom