Cheese and cream cake with cranberries

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put the flour in a bowl. Add egg, 70 g sugar, vanillin sugar and butter in flakes. Knead first with the dough hooks of the hand mixer, then quickly with your hands to a smooth short pastry. Halve the dough, wrap one half in foil and chill. Roll out the rest of the dough on lightly floured baking paper to a round plate (approx. 24 cm Ø). Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Turn out the dough plate.

2. 2

   Put a springform ring around the base. Press the base to the edge of the tin and prick it several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Let the finished short pastry base cool down for 5-10 minutes, remove from the springform pan and lift onto a cake plate. Let it cool down. Roll out and bake the remaining dough like the first one, but then cut it into 12 cake pieces while still hot. Let it cool down as well. Put a cake ring around the whole shortcrust pastry base. Soak 4 sheets and 8 sheets of gelatine separately in cold water. Squeeze 4 sheets of gelatine, dissolve and stir into the cranberries. Spread the cranberries on the shortcrust pastry base and chill for about 30 minutes. Squeeze lemons. Mix quark, 200 g sugar and half of the lemon juice.

3. 3

   Put a cake ring around the whole shortcrust pastry base. Soak 4 sheets and 8 sheets of gelatine separately in cold water. Squeeze 4 sheets of gelatine, dissolve and stir into the cranberries. Spread the cranberries on the shortcrust pastry base and chill for about 30 minutes. Squeeze lemons. Mix quark, 200 g sugar and half of the lemon juice. Squeeze the rest of the gelatine, dissolve and mix with the rest of the lemon juice. Stir the gelatine into the quark mixture and chill for 5-10 minutes. Whip the cream until stiff. When the quark cream starts to gel, fold in the cream. Spread the mixture on the cranberries and smooth it down. Chill the cake overnight. Remove the cake from the cake ring, cover with the shortcrust pastry corners and dust with icing sugar. (Picture 02 + 03) If you like you can decorate the cake with cream tuffs and cranberries

4. 4

   Squeeze the rest of the gelatine, dissolve and mix with the rest of the lemon juice. Stir the gelatine into the quark mixture and chill for 5-10 minutes. Whip the cream until stiff. When the quark cream starts to gel, fold in the cream. Spread the mixture on the cranberries and smooth it down. Chill the cake overnight. Remove the cake from the cake ring, cover with the shortcrust pastry corners and dust with icing sugar. (Picture 02 + 03) If you like you can decorate the cake with cream tuffs and cranberries

5. 5

   waiting time approx. 12 3/4 hours

Nutrition Facts

KCAL
470 kcal

CARBS
55 g

FATS
23 g

PROTEINS
11 g