Pumpkin Bundt Cake with Quark Cheese

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Ingredients:

Dough:

400 g all-purpose flour

4 eggs

1 cup sugar

180 ml oil

200 ml milk

300 g butternut squash

2 tsp baking soda

1 tsp baking powder

1 tbsp cinnamon sugar

1 tsp ground ginger

Quark Filling:

250 g BABIČKA full-fat curd cheese

50 g sugar

1 egg

lemon zest

Preparation time

Servings

Instructions:

Peel the butternut squash and cut it into cubes. Steam until soft and then puree.

Whisk the eggs together with the sugar. Add the oil and milk and mix well. Finally, stir in the pureed squash. To this liquid mixture, add the flour with baking soda, baking powder, cinnamon sugar, and ginger. Mix to form a batter and pour half of it into a greased and floured baking pan, approximately 15×30 cm.

For the filling, mix the curd cheese with sugar, one egg, and lemon zest. Spread it into the pan and cover with the other half of the batter. Bake at 180°C for about 50 minutes. During the second half of baking, you may cover it with aluminum foil.