Cheese cream cake with passion fruit

Name: Cheese cream cake with passion fruit
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 2 Eggs (Gr. M), 2 go. tablespoons (40 g); 7-10 Tbsp + 2 tablespoons of sugar; 1 pack of Cheese cream cake cream; 1 package Vanillin sugar; 50 g flour, 30 g cornstarch; 1 coated Tsp Baking Powder; 500 g Whipped cream; 500 g Low-fat curd; 1 package glaze; 1/4 l Passion fruit nectar; 2 TABLESPOONS Coconut chips or flakes; 4 Physalis (Cape gooseberry); u. Mint for decoration, baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

2 Eggs (Gr. M), 2 go. tablespoons (40 g)
7-10 Tbsp + 2 tablespoons of sugar
1 pack of Cheese cream cake cream
1 package Vanillin sugar
50 g flour, 30 g cornstarch
1 coated Tsp Baking Powder
500 g Whipped cream
500 g Low-fat curd
1 package glaze
1/4 l Passion fruit nectar
2 TABLESPOONS Coconut chips or flakes
4 Physalis (Cape gooseberry)
u. Mint for decoration, baking paper

Directions

1
Line a springform pan (26 cm Ø) at the bottom with baking paper. Separate the eggs. Beat egg whites and 2 tbsp. cold water until stiff, 2 go. Sprinkle in tbsp. sugar, decor sugar (from the cake cream pack) and vanillin sugar. Sift flour, starch and baking powder into the mixture and fold in. Spread into the mould. Bake in a hot oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes. Cooling down
2
Close the edge of the mould around the cake base. Whip the cream until stiff. Put the cream powder in a bowl. Add 200 ml cold water and mix for about 1/2 minute with a whisk. First fold in quark, then cream in portions. Spread on the base
3
Mix casting powder and 2 tablespoons of sugar. Mix with nectar. Boil up while stirring. Spread on the quark cream. Chill the cake for 4-5 hours
4
Roast coconut chips without fat, cool. decorate the cake with physalis, mint and chips
5
Instead of using cake cream powder, you can also use gelatine to make the cheese mass firm and cut it. Add quark, 80 g sugar and grated. Stir 1 lemon rind until smooth. Soak 8 sheets of gelatine, dissolve, stir in the quark by the spoonful. Cool until it gels. Fold in whipped cream. For the sponge cake take 1 tablespoon of sugar instead of decorating sugar