Cheesecake black and white with tiddly plums

Name: Cheesecake black and white with tiddly plums
Cook time: 1 min
Total time: 1 min
Yield: 16
Ingredients: 125 g Butter; 75 g Icing sugar; 200 g Flour; 3 tablespoons (30 g) Cocoa powder; 6 Eggs (size M); 7-10 Tbsp Salt; 750 g cream quark (40 % fat); 250 g Schmand; 150 g + 1 tablespoon of sugar; 2 packages Vanillin sugar; 1 package Pudding powder "Vanilla flavour" (for cooking); 1 package Sauce powder "Vanilla flavour" (for cooking); 100 g Dark chocolate coating; 2 TABLESPOONS Milk; 500 g Plums; 150 ml Port wine; 1 package red cake glaze (for cooking); 3 Cloves; 1 Cinnamon stick; 3 Star Anise; 50 g white couverture; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
1 mins

TOTAL TIME
1 mins

Ingredients

Servings: 16

125 g Butter
75 g Icing sugar
200 g Flour
3 tablespoons (30 g) Cocoa powder
6 Eggs (size M)
7-10 Tbsp Salt
750 g cream quark (40 % fat)
250 g Schmand
150 g + 1 tablespoon of sugar
2 packages Vanillin sugar
1 package Pudding powder "Vanilla flavour" (for cooking)
1 package Sauce powder "Vanilla flavour" (for cooking)
100 g Dark chocolate coating
2 TABLESPOONS Milk
500 g Plums
150 ml Port wine
1 package red cake glaze (for cooking)
3 Cloves
1 Cinnamon stick
3 Star Anise
50 g white couverture
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Knead butter, icing sugar, flour, cocoa, 1 egg and 1 pinch of salt first with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Wrap the dough in foil, chill for about 30 minutes
2
Mix quark, sour cream, 150 g sugar, 1 packet of vanillin sugar and 1 pinch of salt. Stir in 5 eggs one after the other. Stir in pudding powder and sauce powder
3
Cut the cheese mixture in half. Roughly chop the chocolate coating. Heat milk over a warm water bath. Melt the couverture in it and stir into one half of the cheese mixture. Roll out the dough on a floured work surface and lay it out on a greased springform pan (26 cm Ø), press lightly on the edges.
4
First put the chocolate mass in the middle of the mould, spread the light-coloured mass on top. Tap lightly on the work surface so that the cheese mass runs better. Use a fork to draw streaks through the mass
5
Bake the cake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-55 minutes on the bottom rack, remove from the oven and allow to cool for approx. 3 hours on a cake rack. Remove cake from the tin
6
Wash and quarter the plums and remove the stone. Put 100 ml water, port wine, 1 packet vanilla sugar, cake glaze, 1 tablespoon sugar, cloves, cinnamon and star anise in a pot. Bring the port wine mixture to the boil and let it steep for about 10 minutes. Remove spices. Add the plums, bring to the boil and pour onto the cake, leaving about 2 cm free to the edge. Put the cake in a cool place
7
Peel chips from the chocolate coating with a peeler. Spread the shavings around the plums on the edge of the cake and dust with icing sugar
8
Preparation time approx. hours hours. Waiting time 5 1/4 hours