Cocoa and quark cake

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Ingredients:

Dough:

100 g all-purpose flour,

60 g cocoa,

160 g caster sugar,

4 eggs

Filling:

750 g TVAROH BABIČKA,

120 g sugar,

1 package whipped cream,

1 package gelatin stabilizer,

1 packet vanilla sugar,

3 tbsp cocoa

Preparation time

Servings

Instructions:

Whisk the eggs with sugar. Add the flour and cocoa, and pour the prepared batter into a 26 cm diameter pan. Bake at 180°C for approximately 20 minutes.

Meanwhile, whip the cream, then add the TVAROH BABIČKA, sugar, and gelatin stabilizer. Set aside half of the mixture and add cocoa to the remaining half. Spread the light cream over the cooled cake base, followed by the cocoa cream. Allow it to set in the refrigerator for at least 4 hours.