Pribináčik bars: Chocolate and quark cream cake

Tip: tap a step to mark it as done.

1. Bake the cake

   Beat the egg yolks with the powdered sugar and vanilla sugar until light and fluffy, then slowly pour in the milk and oil. Mix the flour with the cocoa powder and baking powder, then stir into the yolk mixture. Beat the egg whites until stiff peaks form and gently fold them into the batter. Pour the batter into a large greased and floured baking pan and bake at 180 °C (350 °F) for about 25 minutes, until the edges pull away from the pan. Let cool.

2. Whip the quark cream

   Beat the quark with the vanilla sugar and powdered sugar until smooth. Add just enough cream to keep the mixture from becoming runny, add the whipped cream stabilizer, and beat thoroughly. Spread the cream over the cake and refrigerate for about 30 minutes to set.

3. Add the chocolate topping

   Bring the cream to a boil and melt the chocolate in it. Let cool, stirring occasionally, while keeping the topping fluid. Pour over the quark cream and decorate with white chocolate if desired.

4. Chill before slicing

   Chill the bars, preferably overnight. Slice with a hot, wet serrated knife, wiping it clean after each cut. For easier slicing, place the cake in the freezer briefly beforehand.

   Recipe by: Iva Vargová

Tip: Melt the white chocolate, drizzle it over the still-fluid dark chocolate topping, and drag a toothpick through it to create waves or hearts.

This recipe was translated from the Slovak original: Rezy Pribináčik s tvarohovým krémom a čokoládovou polevou