Spaghetti Pie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 4 egg (s), separated
- 1 pinch (s) salt
- 120 g suar
- 120 grams flour
- 1 small Can / s pineapple, sliced or peaches
- 250 g quark, 10% strenth
- 500 ml whipped cream, whip until stiff
- 1 point cream powder (vanilla paradise cream)
- jam
- Chocolate, white
Print Recipe
Pin Recipe Instructions
- Sponge cake: Beat 4 egg whites with a pinch of salt and sugar until stiff. Fold in the yolks and fold in the sifted flour as well.
- Baking time: approx. 15 minutes at 200 ° with top / bottom heat
- Let the cake cool down and remove it from the mold.
- Whip the whipped cream until stiff, carefully fold in the curd cheese and fold in the powder as required (it should not become too firm). Spread approx. 3 tablespoons of the cream on the cooled base, spread the chopped fruit over it. Fill the rest of the cream into the piping bag with a 20-hole nozzle and the spaghetti insert. Sprinkle the spaghetti over it. Mix the jam, spread the balls on top and grated white chocolate on top.
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