Marbled Cheesecake – Wreath
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 100 g suar
- 150 g butter
- 1 tablespoon cocoa powder
- 2 teaspoons, heaped coffee powder, (cappuccino powder)
- 1 teaspoon, leveled baking powder
- 1 egg (s), size M
For the filling:
- 750 g quark, 20%
- 150 g butter, room temperature
- 200 g suar
- 1 point pudding powder, vanilla
- 3 egg (s), size M
- 1 tablespoon cocoa powder
- 3 teaspoons, heaped coffee powder, (cappuccino powder)
For decoration:
- 2 tablespoon powdered sugar
- Fat, for the shape
- Bread crumbs or ground nuts to sprinkle the mold
Print Recipe
Pin Recipe Instructions
- Make a kneading dough from the ingredients for the dough and shape it into a 40 cm long sausage. Let the dough rest a little.
- Grease a Frankfurter Kranzform and sprinkle with breadcrumbs or ground nuts.
- Place the dough sausage in the mold and press the dough up to about half the height of the mold. This is best done with your fingers or a spoon.
- Mix the very soft butter with the quark, sugar, eggs and pudding powder to a creamy mass. Pour 2/3 of the cream into the mold.
- Stir the cocoa and cappuccino powder into the rest of the cream, spread on the light cream and mix in a spiral with a fork. Spread smoothly and bake in a preheated oven at 175 ° for about 60 minutes.
- When the baking time is over, let the cake rest in the oven for a quarter of an hour, then loosen the edge a little with a knife and let it cool completely in the pan.
- Then turn out onto a cake plate and sprinkle with powdered sugar.
- If you like lavish decorations, you can coat the cheesecake wreath with couverture and sprinkle with chocolate rolls, brittle and the like.
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