Carrot Cake with Quark Cream

DOUGH: First, we cream the butter with sugar and then with the egg.

Then we add the dry ingredients and finally mix in the carrot and orange juice with a spatula.

A thick dough will form, which we divide into 2 equal halves (I got a total of 520g, so 260g each).

Put half of the dough into a greased mold, smooth it out with a spoon, use the spoon to spread the other half onto baking paper so that we trace the mold onto it, in order to create a slab of the same size that will go on top of the cream (preferably a bit larger than smaller). Bake both bases at 180°C / approx. 15 min

CHEESE CREAM: Mix everything together, pour the finished cream onto the pre-baked crust in the mold. Cover cream with the second baked crust and remove the baking paper from it. Put it into the oven. 140°C/60 min. After baking, let the cake stand in the turned off oven for another hour, then, with the oven door slightly ajar, let it cool down. On the cooled cake, we can pour a chocolate layer and put it in the refrigerator for a few hours. Best overnight. The cake should ideally be stored in a tin in the refrigerator to keep it soft.

CHOCOLATE LAYER: Pour hot cream over the chocolate, let it melt. Pour the finished layer on the cake and put it in the fridge overnight.