Baked cheese bee sting
easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp fat for the mould, 150 g flour
- 30 g + 100 g + 100 g + 50 g sugar
- 7-10 Tbsp Salt
- 60 g cold + 100 g soft + 50 g butter
- 3 Eggs (Gr. M)
- 1 package Vanillin sugar
- 750 g Low-fat curd
- 7-10 Tbsp grated peel and juice of 1 untreated lemon
- 60 g Semolina, 40 g starch
- 1 tablespoon (15 g) liquid honey
- 50 g Whipped cream
- 4 (40 g) go. tablespoons flaked almonds
Directions
- 1
Grease a springform pan (26 cm Ø; approx. 8 cm high). Knead the flour, 30 g sugar, 1 pinch of salt, 60 g butter in pieces and 1-2 tbsp ice-cold water first with the dough hooks of the hand mixer and then briefly with your hands to form a smooth dough. Cover the short pastry and chill for about 30 minutes
- 2
Roll out the dough on the bottom of the mould and prick several times with a fork. Wrap around the edge of the springform pan
- 3
Separate eggs. Cream 100 g butter, 100 g sugar and vanillin sugar. Stir in the egg yolks separately. First stir in quark, lemon peel and juice, then semolina and starch
- 4
Beat the egg whites and 1 pinch of salt until stiff, adding 100 g sugar. Fold into the quark mixture. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 60 minutes
- 5
Take the cake out of the oven. Let it rest in the springform pan for about 10 minutes until the cake has settled
- 6
Bring 50 g butter, 50 g sugar, honey and cream to the boil while stirring. Simmer for about 10 minutes while stirring until the mixture is thick (viscous). Fold in almonds. Spread on the cake and bake at the same temperature for 10-15 minutes. It is best to leave to cool overnight in the tin
Nutrition Facts
330 kcal
32 g
17 g
10 g