Cheese and Mascarpone Cake
easy
90 mins
90 mins
Ingredients
- 175 g Butter
- 120 g Ladyfingers
- 100 g Amaretti
- 500 g Low-fat curd
- 500 g Mascarpone
- 275 g Sugar
- 3 TABLESPOONS Lemon juice
- 4 Eggs (size M)
- 1 package Pudding powder "Vanilla Flavor"
- 1 TABLESPOON Semolina
- 150 g frozen raspberries
- 100 g Whipped cream
- 100 g flaked almonds
- 7-10 Tbsp cream, flaked almonds, amaretti and sugar crystals
- 7-10 Tbsp Oil
Directions
- 1
Melt 125 g butter. Finely crumble the lady fingers and 70 g Amaretti and mix with the butter. Spread the bottom of a springform pan (26 cm Ø) with oil. Spread the crumb mixture over it and press it down to a smooth base. Chill for about 30 minutes.
- 2
Mix quark, mascarpone, 200 g sugar, lemon juice, eggs, pudding powder and semolina to a smooth mixture. Fold in 30 g Amaretti. Spread half of it on the crumb base, spread raspberries on top. Add the rest of the cream. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40 minutes. In the meantime melt 50 g butter. Dissolve 75 g sugar in it. Add cream and flaked almonds and simmer for 2 minutes. Spread the mixture over the cake and bake for another 20 minutes. Loosen the cake edge with a knife, let it cool down on a cake rack for about 2 hours.
- 3
In the meantime melt 50 g butter. Dissolve 75 g sugar in it. Add cream and flaked almonds and simmer for 2 minutes. Spread the mixture over the cake and bake for another 20 minutes. Loosen the cake edge with a knife, let it cool down on a cake rack for about 2 hours. Remove the cake from the tin. Decorate with cream dabs, browned almond flakes, amaretti and sugar crystals
- 4
waiting time approx. 2 1/2 hours
Nutrition Facts
450 kcal
32 g
30 g
10 g