Cranberry and zebra cake

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 5
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 12
  • 50 g ground hazelnuts
  • 250 g Flour
  • 125 g cold butter
  • 200 g + 2 tablespoons sugar
  • 1 pinch Salt
  • 6 Eggs (size M)
  • 100 g thickened cranberries
  • 600 g Double cream cream cheese
  • 500 g Low-fat curd
  • 1 package Vanillin sugar
  • 4 TABLESPOONS Lemon juice
  • 2 TABLESPOONS Cornstarch
  • 4 TABLESPOONS Milk
  • 200 g ripened cream
  • 1 TEASPOON Bourbon vanilla sugar
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Lightly roast the hazelnuts in a pan without fat, remove from the pan immediately and allow to cool

  2. 2

    Put flour, hazelnuts, butter in small pieces, 75 g sugar, salt and 1 egg in a bowl. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth dough. Grease a springform pan (26 cm Ø) and dust with flour. Spread the dough evenly in the form, pressing the rim about 4 cm high. Prick the base several times with a fork. Place the baking tin in a cool place for about 30 minutes.

  3. 3

    Mash the cranberries. Mix cream cheese, quark, 125 g sugar, vanillin sugar, lemon juice, starch and 4 eggs. Halve the cheese mixture. Stir in one half milk, in the other half cranberry puree. Place the cheese masses alternately on top of each other with a tablespoon in the middle of the mould

  4. 4

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour on the bottom shelf. Mix sour cream, 2 tbsp. sugar, vanilla sugar and 1 egg, spread on the cake about 10 minutes before the end of the baking time. Remove the finished cake and let it cool down on a cake rack for about 3 hours. Take the cake out of the tin and dust with icing sugar

  5. 5

    waiting time approx. 3 1/4 hours

Nutrition Facts

KCAL
380 kcal
CARBS
34 g
FATS
22 g
PROTEINS
12 g

Categories & Tags

Cakes & PastriesWinterCake