Cheesecake with nougat stains

Ingredients

Directions

1. 1

   Cut the fat into cubes. Mix with flour, almonds, 75 g sugar, 1 egg and cocoa to a smooth dough. Cover and put in a cool place for about 20 minutes. In the meantime, separate the remaining eggs. Mix quark, crème fraîche, egg yolk, vanilla sugar, orange-back and 100 g sugar until smooth.

2. 2

   Cut the nougat into large pieces. On a floured work surface roll out the dough about 3 mm thick and cut out a circle (26 cm Ø). Line the bottom of a springform pan (26 cm Ø) with baking parchment, place a pastry sheet inside. Cut the rest of the dough into approx. 4 cm wide strips, line the edge of the springform pan with these and press down firmly. Chill for about 5 minutes. In the meantime, beat the egg whites until stiff, gradually adding the remaining sugar and starch. Fold into the quark mixture. Fold in half of the nougat. Fill the nougat quark mixture into the springform pan and spread the remaining nougat on top.

3. 3

   In the meantime, beat the egg whites until stiff, gradually adding the remaining sugar and starch. Fold into the quark mixture. Fold in half of the nougat. Fill the nougat quark mixture into the springform pan and spread the remaining nougat on top. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 60 minutes. Results in about 16 pieces