Cheese and cream cake

Name: Cheese and cream cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 2 Eggs (size M); 75 g Sugar; 50 g Flour; 50 g Cornstarch; 1 jar(s) (850 ml; draw-off weight: 540 g) Apricots; 12 sheets white gelatine; 750 g Low-fat curd; 100 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Juice of 1 lemon; 3 (à 200 g) Cup of whipped cream; 1 TABLESPOON Icing sugar; 7-10 Tbsp Mint

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

2 Eggs (size M)
75 g Sugar
50 g Flour
50 g Cornstarch
1 jar(s) (850 ml; draw-off weight: 540 g) Apricots
12 sheets white gelatine
750 g Low-fat curd
100 g Sugar
2 packages Vanillin sugar
7-10 Tbsp Juice of 1 lemon
3 (à 200 g) Cup of whipped cream
1 TABLESPOON Icing sugar
7-10 Tbsp Mint

Directions

1
Separate eggs. Beat the egg whites until stiff, gradually adding the sugar. Stir in the egg yolk. Mix flour and starch and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down.
2
Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes until golden brown. Remove from the edge of the springform pan and let it cool down on a cake rack. Cut the base once and place a cake ring or the edge of the springform pan around the lower base. Drain the apricots and spread them on the cake base, except for 3 halves. Soak the gelatine in cold water. Mix quark, sugar, vanillin sugar and lemon juice. Squeeze the gelatine, dissolve over low heat and stir into the quark. Beat 2 1/2 cups of cream until stiff and fold into the quark. Spread the quark cream on the apricots and chill for at least 3 hours. Cut the upper sponge cake base into 12 pieces and dust with icing sugar. Cut remaining apricots into 4 slices each.
3
Mix quark, sugar, vanillin sugar and lemon juice. Squeeze the gelatine, dissolve over low heat and stir into the quark. Beat 2 1/2 cups of cream until stiff and fold into the quark. Spread the quark cream on the apricots and chill for at least 3 hours. Cut the upper sponge cake base into 12 pieces and dust with icing sugar. Cut remaining apricots into 4 slices each. Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout. Carefully loosen the cake ring and decorate the cake with 12 cream tuffs and apricot slices. Place the cake base pieces fan-shaped between the tuffs. Decorate with mint. Results in approx. 12 pieces
4
Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout. Carefully loosen the cake ring and decorate the cake with 12 cream tuffs and apricot slices. Place the cake base pieces fan-shaped between the tuffs. Decorate with mint. Results in approx. 12 pieces
5
. E 13 g/ F 17 g/ KH 35 g