Cheese – Cream – Cake
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 2 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 4 egg (s), including the yolk
- 4 tablespoon water, hot
- 100 g suar
- 125 g flour
- 0.5 ½ point baking powder
- 4 egg (s) including the egg white, beaten until stiff
- 1 pinch (s) salt
- 500 g quark
- Lemon juice
- 50 ml condensed milk
- 200 g suar
- 1 cup cream, whipped until stiff
- 2 points gelatine
Print Recipe
Pin Recipe Instructions
- Mix the egg yolks with the water until foamy, stir in the sugar. Mix the flour with the baking powder, sieve and fold in. Finally, fold in the egg whites.
- Line a springform pan with baking powder, pour in the dough and bake at 175 ° for approx. 20 minutes (you may want to test it with a wooden stick
- Mix the quark with the lemon juice, condensed milk and sugar. (The amount of condensed milk is approximate, the amount of lemon juice is a matter of taste, the whole thing should taste lemony, but shouldn`t be a lemon filling, difficult to describe.)
- Dissolve the gelatine according to the instructions on the packet, let it cool when it starts to stiffen and stir into the curd mixture. Put it in the fridge. If the curd mass begins to set, the cream is well folded in.
- Once the bottom has cooled down, cut it once across.
- Put one bottom back in the springform pan and fill up with the quark mixture. Put on the 2nd bottom and let it set in the refrigerator. Dust with powdered sugar.
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