Recipe (english)

Cheese cream cake

Cheese cream cake
Quantity Ingredient
3 tbsp Apricot jam
1 cans Mandarins
3 Egg yolk
5 tbsp Milk
150 g Sugar
Salt
Lemon Aroma
500 g Quark
2 leaf Gelatine
200 g Cream
1 tsp Vanilla Sugar
40 g Powder Sugar
1 tbsp Lemon peel

This cheese cream cake is a bit more complex to prepare, but the cake bases can be prepared two days before serving. The finished cake is covered and kept fresh for up to four days in the refrigerator. Through the Mürbe dough base, the cheese cream cake gets a better stand, does not so quickly soften and gets a special flavor. Bake a short pastry base, large and a light sponge cake (see recipes) in a 26 springform pan. The sponge cake can be cut better if it can rest for at least 1 day. When preparing the bases, wrap the shortcrust pastry base in aluminium foil to keep it crispy. Keep the sponge cake under a cake lid to keep it juicy. To finish the cheese cream cake, place the shortcrust pastry base on a cake plate and spread with smooth apricot jam. Cut the sponge cake into two layers. Place a base on the apricot jam and press lightly. Put a cake ring around the floors. Drain the mandarins well and spread on the sponge cake. Soak 10 sheets of gelatine in cold water for the quark cream. Stir the egg yolk in a saucepan with the milk until smooth. Add sugar, a pinch of salt and a few drops of lemon flavour. Whisk the milk over a low heat, stirring vigorously, until the mixture becomes whitish and has more volume. The mass must not boil so that the egg yolk does not curdle. Take the pot off the stove. Dissolve the squeezed out gelatine in the milk. Stir approx. 2 tbsp. quark and egg cream until smooth. Stir the egg cream into the remaining quark. Beat 500 g cream until stiff and stir into the quark. Cheese cream cake with the curd fill. Cut the second sponge cake base into 16 cake pieces and place on top of the quark. Cheese cream cake in the refrigerator at least 2 hours cool. For decoration soak 2 sheets of gelatine in cold water. Whip 200 g cream with vanilla sugar until stiff. Squeeze out the gelatine and dissolve in a saucepan at low temperature. Remove the pot from the heat and stir in 2 tablespoons of the cream. Then mix with the rest of the cream. Remove cake ring and brush the edge of the cheese cream cake with the cream. Shortly before serving sprinkle icing sugar and fine strips of lemon zest over the cheese cream cake.

Servings: 16, Difficulty: 
Preparation time: 2 hours, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
154 kcal
19 g
5 g
6 g

(C)opyright by Marions Kochbuch