Latte macchiato cheesecake

Ingredients

Directions

1. 1

   Let the dough sheets rest at room temperature for about 10 minutes. Meanwhile melt butter and spread a thin layer of butter on a baking tray (32 x 39 cm). Cut half of the strudel dough sheets in the middle with scissors. Place 1 whole and ½ sheet slightly overlapping on the baking tray and brush thinly with butter. Place 4 whole and 4 half sheets on top of each other in the same way and brush each with butter. Spread the rest of the half leaves on top and spread with butter

2. 2

   Separate eggs. Beat the egg whites until stiff, gradually add 125 g of sugar and continue stirring until the beaten egg white is shiny. Mix egg yolks, quark, mascarpone, crème fraîche, 125 g sugar and flour until smooth. Fold in the beaten egg white

3. 3

   Pour half of the mixture into a 2nd bowl and mix with vanillin sugar, coffee liqueur and 1 tablespoon of espresso beans. Spread the light and dark quark mixture in patches on the strudel dough, draw a marble pattern into the quark mixture with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Cut the cake cold or lukewarm and sprinkle with 1 tbsp. espresso beans