Cheesecake Crème Caramel

Name: Cheesecake Crème Caramel
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 350 g soft cream toffee candies (cream moo-moos); 500 g Whipped cream; 7-10 Tbsp Fat and flour; 100 g soft butter; 75 g + 125 g sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 6 Eggs (Gr. M); 125 g Flour; 50 g ground hazelnuts; 1 coated Tsp Baking Powder; 3-4 Tbsp Milk; 1 kg Cream curd; 40 g Cornstarch; 125 g Caramel bread spread (e.g. Bonne Maman); 7-10 Tbsp Cocoa

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

350 g soft cream toffee candies (cream moo-moos)
500 g Whipped cream
7-10 Tbsp Fat and flour
100 g soft butter
75 g + 125 g sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
6 Eggs (Gr. M)
125 g Flour
50 g ground hazelnuts
1 coated Tsp Baking Powder
3-4 Tbsp Milk
1 kg Cream curd
40 g Cornstarch
125 g Caramel bread spread (e.g. Bonne Maman)
7-10 Tbsp Cocoa

Directions

1
Chop candy. Heat the cream in a pot while stirring until the sweets have dissolved. Pour caramel cream into a bowl. Let it cool down. Chill overnight.
2
Grease a springform pan (26 cm; approx. 8 cm high) and dust with flour. Cream butter, 75 g sugar, 1 packet of vanilla sugar and 1 pinch of salt. Stir in 1 egg. Mix flour, nuts and baking powder and stir in briefly, alternating with the milk.
3
Spread the dough into the mould. Chill for about 10 minutes.
4
Mix 250 g quark, starch, 125 g sugar, 1 sachet vanilla sugar and caramel spread. First stir in 750 g quark, then 5 eggs one by one.
5
Spread the curd mixture on the sponge mixture in the mould. Bake in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) 1 1⁄4-1 1⁄2 for several hours. Then allow to cool in the mould on a cake rack.
6
Whip the caramel cream with the whisk of the hand mixer until creamy (does not become as firm as whipped cream). Spread loosely on the cake and refrigerate for about 1 hour. Dust with cocoa shortly before serving.