Cheese crumble cake with chocolate icing
easy
45 mins
45 mins
Ingredients
- 200 g + some butter
- 450 g Flour
- 200 g + 225 g sugar
- 1/2 coated Tsp baking powder, salt
- 6 Eggs (Gr. M)
- 1 glass (720 ml) Cherries
- 750 g Low-fat curd
- 250 g Mascarpone
- 7-10 Tbsp 1 p. custard powder "vanilla" (for cooking; for 1/2 l milk)
- 100 g Dark chocolate coating
- 100 g Whipped cream
- 25 g white plate fat (e.g. palmine)
- 7-10 Tbsp Cocoa
Directions
- 1
Grease the springform pan (26 cm Ø). Melt 200 g butter at low heat. Mix flour, 200 g sugar, baking powder, 1 pinch of salt and 1 egg. Add the liquid butter in a thin stream, kneading it into crumbles with the dough hooks of the hand mixer. Put half the crumbles in a cool place. Spread the rest of the crumbles as a base in the mould and press them on
- 2
Pre-bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes. Remove from the oven and allow to cool for approx. 15 minutes. Turn down the oven (electric oven: 175 °C/recirculating air: 150 °C/gas: level 2)
- 3
Drain the cherries and pat dry. Beat 5 eggs and 225 g sugar for about 4 minutes until fluffy. Stir in curd cheese, mascarpone and pudding powder. Spread on the crumble base. Spread cherries on top. Sprinkle with remaining crumbles. Ca
- 4
Bake for 1 1/4 hours (cover after approx. 45 minutes if necessary). Leave to cool in the mould
- 5
Roughly chop the chocolate coating. Bring cream to the boil in a small pot and remove from the heat. Melt the couverture and the fat in it while stirring. Spread on the cake in the mould. Chill for at least 1 hour. Dust with cocoa
Nutrition Facts
540 kcal
59 g
26 g
13 g