Wonderful cake with cream cheese. You can’t resist the cocoa base with a cream cheese cream. At first glance, this cake seems to be complicated to prepare, at least that’s what it looked like to me when I saw the photo in the original recipe. But when I read the recipe, I gradually realized that this cake is one of the simpler ones. Simply alternately pour light and dark cream onto the cake base and this creates the interesting pattern.

For the dough:

4 St.

Owner

120 g

Zucker

1/2 Pck.

Backpulver

120 g

flour

2 THE

Cocoa

For the cream:

250 ml

milk

200 g

Zucker

4 St.

yolks

3 THE

Rum

500 ml

whipped cream

500 g

Cream cheese (or mascarpone, quark, etc.)

2 THE

Cocoa

20 g

Gelatine

preparationPrint

1. Beat the eggs and sugar until fluffy and gradually add the flour mixed with the cocoa and baking powder. Pour the dough into a cake tin with a diameter of approx. 26 cm and lined with baking paper and place in an oven preheated to 180 °C. Bake and let cool.
2. Now the cream is prepared. Soak the gelatine in water according to the instructions on the packet. Put the milk, sugar and egg yolks in a saucepan and heat. Add the soaked gelatine and continue heating (careful, it must not boil!). Mix the quark with the rum and stiffly whipped cream and then add the warm gelatine mixture in portions. Mix well.
3. Divide the cream into two parts. Add cocoa to one part and mix well.
4. Layer the crèmes on the bottom (in the pan) to create the zebra pattern. The best way to do it is this: Put 2 tablespoons of white cream in the middle. Then put 2 tablespoons of dark cream in the middle of the white cream. Repeat this process until the creams are used up. Leave to rest in the fridge for at least 8 hours before serving. Enjoy your meal!