Cocoa cake with quark cream and fruit

Tip: tap a step to mark it as done.

1. Beat the egg and sugar until foamy. Gradually add the sour cream and oil, then beat well again. Mix the flour with the cocoa powder and baking powder, then stir it into the wet mixture in batches to form a smooth batter.

2. Grease a cake pan with butter and spread the batter in it in a layer no more than 3 cm thick. Bake in a preheated oven at 190°C (375°F) for 15–20 minutes, then let cool.

   Soak the gelatin in cold water and prepare it according to the package directions: let it bloom, then heat it until dissolved.

3. Beat the quark with the heavy whipping cream, powdered sugar, and vanilla sugar until smooth, then stir in the dissolved gelatin. Cut the cooled cake into cubes about 2 × 2 cm, transfer to a bowl, and add the drained fruit.

4. Line a cake pan with plastic wrap. Spread 1/3 of the cake and fruit mixture over the bottom and pour several tablespoons of the filling over it. Repeat the layering 2 more times, finishing with the filling on top.

5. Cover the cake with aluminum foil and refrigerate for 5–6 hours until set.

Tip: Mix the dissolved gelatin with two to three tablespoons of the filling first, then stir this mixture into the rest. Otherwise, the gelatin may set into strands in the cold quark.

This recipe was translated from the Slovak original: Kakaová torta s tvarohovo-smotanovým krémom a ovocím