Linzer cheesecake with plum jam

Name: Linzer cheesecake with plum jam
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 40
Ingredients: 625 g Flour; 200 g crushed brown almonds; 400 g Sugar; 7-10 Tbsp grated zest of 2 untreated lemons; 2/3 TSP ground cinnamon; 2/3 TSP ground cloves; 7 Eggs (size M); 400 g Butter; 450 g Plum jam; 1 kg Low-fat curd; 3 Egg yolk (size M); 3 packages Vanillin sugar; 25 g Cornstarch; 1 TEASPOON + 200 g whipped cream; 7-10 Tbsp Fat and flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 40

625 g Flour
200 g crushed brown almonds
400 g Sugar
7-10 Tbsp grated zest of 2 untreated lemons
2/3 TSP ground cinnamon
2/3 TSP ground cloves
7 Eggs (size M)
400 g Butter
450 g Plum jam
1 kg Low-fat curd
3 Egg yolk (size M)
3 packages Vanillin sugar
25 g Cornstarch
1 TEASPOON + 200 g whipped cream
7-10 Tbsp Fat and flour

Directions

1
Mix 600 g flour, almonds, 200 g sugar, half the grated lemon rind, cinnamon and cloves in a bowl. Add 1 egg and spread the butter in small pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry. Cover and chill for about 30 minutes. Grease a fat pan of the oven (approx. 32 x 38 cm) well and dust with flour. Roll out half of the shortcrust pastry on top and prick the pastry base several times with a fork.
2
Spread plum puree evenly on the base, except for approx. 3 tablespoons. Separate 6 eggs. Put quark, 8 egg yolks, 125 g sugar, 2 packets of vanillin sugar, 25 g flour, cornstarch and the remaining lemon peel in a large bowl. Mix everything well. Beat 6 egg whites until stiff, pour 75 g sugar into the bowl. Fold the beaten egg whites into the quark mixture, place in the fat pan and smooth down. Roll out the rest of the shortcrust pastry on a floured work surface, not too thinly, and roll into strips up to 32 cm long and approx. 1.5 cm wide. Place in a grid pattern on the quark mixture. Mix the rest of the egg yolk and about 1 teaspoon of cream and brush the grid with it. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Let the Linzer cheesecake cool down on the fat pan. First cut the cake into squares of approx. 8 cm, then cut them diagonally in half.
3
Roll out the rest of the shortcrust pastry on a floured work surface, not too thinly, and roll into strips up to 32 cm long and approx. 1.5 cm wide. Place in a grid pattern on the quark mixture. Mix the rest of the egg yolk and about 1 teaspoon of cream and brush the grid with it. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Let the Linzer cheesecake cool down on the fat pan. First cut the cake into squares of approx. 8 cm, then cut them diagonally in half. Whip 200 g cream and 1 packet of vanilla sugar until stiff. Place in a piping bag with a star-shaped spout and decorate a few pieces with a cream tuff and a dollop of plum jam
4
Waiting time approx. 30 minutes