cake recipe Classic cheese cream cake all recipe cake
There are many recipes for a cheese or quark cream cake. But you can believe it: the cake based on an old family recipe is and remains the best.
INGREDIENTS FOR 12-16 PIECES OF BISCUIT 4 eggs 125 g sugar 3. 75 g flour 75 g cornstarch 1 tsp baking powder FILLING 7 sheets of white gelatin 250 ml milk grated zest of 1 lemon 2 tsp lemon juice 200 g sugar, 4 egg yolks 500 g cream 500 g Lean curd ALSO fat and flour for the form icing sugar for dusting
No 1 HOW IT’S DONE Preheat the oven to 200 ° C. Grease a springform pan (26 cm Ø) and dust with flour. For the sponge cake, beat the eggs with the sugar until fluffy. Sieve the flour, cornstarch and baking powder over the egg mixture and fold in.
no 2 Pour the batter into the prepared form and smooth it out. Bake in the oven for 35 minutes. Take out, let cool.
No 3 Soak the gelatin in cold water for 10 minutes. Put the milk, lemon zest and 1 teaspoon juice, sugar and egg yolks in a saucepan for the cheese cream. Heat with medium heat until the cream thickens. Take off the stove. Squeeze out gelatin; dissolve in the hot cream while stirring. Allow the cream to jell in the refrigerator.
No 4 Whip the cream. 4 Stir the quark and the cream in portions under the egg yolk cream. Season with 1 tsp lemon juice.
No 5 Halve the sponge cake horizontally. Put the bottom of the dough back into the mold. Line the form edge with a wide strip of baking paper. Pour in cheese cream, smooth out. Place the second biscuit on the filling. Chill out the cheese cream cake for at least 2 hours. Dust thick with icing sugar before serving.
EXTRA TIP Cut the top sponge cake into 12 or 16 pieces of cake, then put them back together on the cheese cream filling. So the cake can easily be cut into beautiful pieces before serving.
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