Italian cheesecake

Ingredients

Directions

1. 1

   Melt 125 g butter in a small pot, let it cool down a little. Finely crumble the lady fingers and 75 g Amarettini in the universal chopper. Mix the crumb mixture with the melted butter. Put the crumbs into a well greased fat pan of the oven and press them down to a smooth base. Mix quark, cream cheese, 200 g sugar and vanillin sugar until smooth.

2. 2

   Stir in pudding powder and eggs. Spread the mixture on the crumb base and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 40-45 minutes, let cool down. Cut the cake into pieces. Coarsely chop the almonds. Caramelise 150 g sugar in a pan until golden. Add cream and 2 tablespoons of butter and stir in until everything has combined. Remove 2 tablespoons of caramel. Mix the almonds with the rest of the caramel. Spread the caramel mixture over the slices.

3. 3

   Caramelise 150 g sugar in a pan until golden. Add cream and 2 tablespoons of butter and stir in until everything has combined. Remove 2 tablespoons of caramel. Mix the almonds with the rest of the caramel. Spread the caramel mixture over the slices. Carefully dip 50 g Amarettini (hot caramel!!) with the tip into the caramel that has been set aside, let it set. Decorate the slices with the caramel amarettini

4. 4

   Waiting time approx. 1 1/2 hours