Cheese crumble cake

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
4 1
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 35
  • 375 g Butter or margarine
  • 675 g Sugar
  • 750 g + 2 tablespoons flour
  • 1 package Baking Powder
  • 12 Eggs (size M)
  • 1.5 kg Low-fat curd
  • 250 g Mascarpone
  • 7-10 Tbsp grated zest of 2 untreated lemons
  • 2 packages Pudding powder "Vanilla Flavor"
  • 200 g Whipped cream
  • 7-10 Tbsp grated peel of 1 untreated orange
  • 7-10 Tbsp Grease

Directions

  1. 1

    Mix the soft fat, 300 g sugar, 750 g flour, baking powder and 2 eggs with the dough hooks of the hand mixer into crumbles. Spread 2/3 of the amount on a deep fat pan of the oven, coated with fat, and press it down.

  2. 2

    Crumble the remaining dough and 2 tablespoons of flour with your hands and chill. Separate 6 eggs. Whisk 4 eggs and 6 egg yolks in a large mixing bowl with the whisk of the hand mixer for about 10 minutes until thick and creamy, adding 300 g sugar.

  3. 3

    Mix the quark, mascarpone and half of the lemon peel. Stir in pudding powder. Stir in the egg-sugar mixture. Whip cream and egg whites separately until stiff. Fold the cream first, then the beaten egg white into the quark mixture.

  4. 4

    Spread the curd mixture on the bottom of the fat pan. Spread with cooled crumbles. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes. In the meantime, mix the remaining lemon and orange peel and 75 g sugar.

  5. 5

    Spread on the cake pieces just before serving.

Nutrition Facts

KCAL
350 kcal
CARBS
39 g
FATS
16 g
PROTEINS
11 g

Categories & Tags

Cakes & PastriesCakeCake

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