Cheese and mint cream cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 75 g sugar, 1 packet of vanilla sugar and salt to finish. Add egg yolks one after the other and fold in. Mix flour, starch and baking powder, sieve onto the egg yolks and fold in carefully. Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Leave to cool in the mould on a cake rack for approx. 3 hours

2. 2

   Soak gelatine in cold water. Dice the mint tablets. Beat 500 g cream in 2 portions until stiff and chill. Mix quark, 75 g sugar, 1 sachet vanilla sugar and mint liqueur. Squeeze gelatine well, dissolve at low heat and mix with 1-2 tbsp. quark cream. Stir the gelatine mixture into the remaining quark cream. Then fold in the cream and mint tablets, finally add the syrup and mix in lightly in streaks

3. 3

   Cut the sponge once horizontally so that the lower bottom is slightly thicker than the upper bottom. Place a cake ring around the bottom cake layer and spread the cheese-mint cream on top and smooth it down. Cut the upper sponge cake base into 12-16 cake pieces and place them on the cheese cream. Chill the cake for about 4 hours, preferably overnight. Remove the cake from the cake ring and dust with icing sugar. Whip 150 g cream until stiff and fill into a piping bag with a perforated spout. Cut 3 mint bars diagonally in half. Decorate the cake with cream tuffs and mint bars

4. 4

   waiting time approx. 7 hours