Ingredients
200 g butter biscuits
80g butter
1 packet of “vanilla flavor” pudding powder (for cooking)
200g sugar
1 packet of vanilla sugar
500 g low-fat quark
400 g crème fraîche
5 eggs (size M)
10 Kinder surprise eggs/chocolate bars
Fat for the mold
1 large freezer bag
preparation
1.Put the biscuits in a freezer bag and crumble them finely with a rolling pin. Melt butter. Mix the biscuit crumbs with the butter. Place in a greased springform pan (26 cm Ø) and press to form a base, pressing up a small edge.
2.Mix the pudding powder, sugar and vanilla sugar. Mix the quark and crème fraîche. Allow the sugar mixture to trickle in while stirring. Stir in eggs. Break the chocolate bars into small pieces and stir them into the cheese mixture, except for 2 bars. Pour the cheese mixture into the mold and bake in a preheated oven (electric stove: 175 °C/fan oven: 150 °C/gas: see manufacturer) for approx. 45 minutes. After about 20 minutes, spread the remaining chocolate bars on the cake and continue baking.
3.Switch off the oven (do not open it) and let the cake rest in it for about 1 hour. Take the cake out of the oven, remove it from the edge of the pan and let it cool down. Remove the cake from the tin and serve.