Cheesecake with bee sting

Name: Cheesecake with bee sting
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 6 Eggs (size M); 250 g Butter; 200 g Flour; 300 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 1 kg Low-fat curd; 1 package Pudding Powder " Vanilla Flavor"; 2 TABLESPOONS Semolina; 2 TABLESPOONS Milk; 50 g Whipped cream; 60 g sliced almonds; 2 TABLESPOONS Icing sugar; 1 TABLESPOON Sugar crystals; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

6 Eggs (size M)
250 g Butter
200 g Flour
300 g Sugar
2 packages Vanillin sugar
1 pinch Salt
1 kg Low-fat curd
1 package Pudding Powder " Vanilla Flavor"
2 TABLESPOONS Semolina
2 TABLESPOONS Milk
50 g Whipped cream
60 g sliced almonds
2 TABLESPOONS Icing sugar
1 TABLESPOON Sugar crystals
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Separate 1 egg. Mix 75 g butter in pieces, 200 g flour, 50 g sugar, 1 packet of vanillin sugar, 1 egg yolk, 3 tablespoons of cold water and 1 pinch of salt with the dough hooks of the hand mixer. Quickly work into a smooth dough with cold hands. Wrap in foil and chill for about 30 minutes. Roll out the dough into a circle (approx. 34 cm Ø) on a floured work surface. Line a springform pan (26 cm Ø; 8 cm high) with it.
2
Pull the dough up about 3 cm at the edge. Prick the base several times with a fork. Put it in a cold place. Beat 125 g butter, 150 g sugar and 1 packet of vanilla sugar with the whisk of the hand mixer until frothy. Separate 1 egg. Stir in 4 eggs and 1 egg yolk one after the other. Stir in quark, pudding powder, semolina and milk. Beat 2 egg whites and 1 pinch of salt until stiff and fold in. Place on the cake base and smooth down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 40 minutes. Boil up 50 g butter, 100 g sugar and cream while stirring.
3
Stir in 4 eggs and 1 egg yolk one after the other. Stir in quark, pudding powder, semolina and milk. Beat 2 egg whites and 1 pinch of salt until stiff and fold in. Place on the cake base and smooth down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 40 minutes. Boil up 50 g butter, 100 g sugar and cream while stirring. Simmer for 10 minutes until the mixture is thick (viscous). Stir in almonds. Spread over the middle of the cake surface, leaving a rim of about 2 cm and bake for another 20 minutes. Remove the cake from the edge of the springform pan and let it cool in the pan on a cake rack. Dust the edge of the cake with icing sugar and decorate with sugar crystals
4
Simmer for 10 minutes until the mixture is thick (viscous). Stir in almonds. Spread over the middle of the cake surface, leaving a rim of about 2 cm and bake for another 20 minutes. Remove the cake from the edge of the springform pan and let it cool in the pan on a cake rack. Dust the edge of the cake with icing sugar and decorate with sugar crystals
5
Waiting time approx. 30 minutes