Caramel nut slices
easy
60 mins
60 mins
Ingredients
- 200 g + 2 tablespoons butter or margarine
- 8 Eggs (size M)
- 450 g Sugar
- 1 pinch Salt
- 1 kg Edible quark (20 % fat in dry matter)
- 500 g Schmand
- 2 packages Pudding powder "cream flavour" (for 1/2 l milk each; for cooking
- 7-10 Tbsp grated rind of 1 untreated lemon
- 75 g Walnut kernels
- 200 g Whipped cream
- 100 g Almond kernels
- 100 g Peanut kernels
- 7-10 Tbsp Lemon zests
- 7-10 Tbsp Fat and semolina
Directions
- 1
Melt 200 g fat, let it cool down a little. Beat the eggs with 250 g sugar and salt until thick and creamy (approx. 6 minutes). Stir in the curd, sour cream and pudding powder one after the other. Finally fold in lemon zest and fat. Grease the fat pan of the oven and sprinkle with semolina.
- 2
Put the cheese mixture into the pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-45 minutes. Leave to cool for 10 minutes with the door open. Take out and let cool down. Coarsely chop the walnuts. Caramelise 200 g sugar in a pan until golden. Add cream and 2 tablespoons of butter and stir in over medium heat until everything has combined. Mix in nuts and almonds. Cut the cheesecake into pieces.
- 3
Caramelise 200 g sugar in a pan until golden. Add cream and 2 tablespoons of butter and stir in over medium heat until everything has combined. Mix in nuts and almonds. Cut the cheesecake into pieces. Spread nut-caramel mixture on top. Decorate with lemon zests
Nutrition Facts
380 kcal
25 g
26 g
11 g
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