Marbled cheese cream cake

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 150 g frozen mixed berries
  • 1 TABLESPOON + 225 g sugar
  • 3 Eggs (size M)
  • 100 g Flour
  • 25 g Cornstarch
  • 2 TEASPOONS Baking Powder
  • 9 sheets Gelatine
  • 750 g Low-fat curd
  • 7-10 Tbsp Juice of 1 lemon
  • 1 package Vanillin sugar
  • 400 g Whipped cream
  • 3-4 Tbsp Icing sugar
  • 7-10 Tbsp Grease

Directions

  1. 1

    Mix berries and 1 tablespoon of sugar and defrost. Separate eggs, beat egg white with 3 tbsp. water until stiff, pour in 100 g sugar. Fold in the egg yolks bit by bit. Mix flour, starch and baking powder, sieve onto the egg foam and fold in. Grease the bottom of a springform pan (26 cm Ø). Pour in the sponge mixture and smooth it down.

  2. 2

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let them cool down. Puree the berries and pass through a sieve. Remove the sponge cake from the edge and cut in half horizontally. Place a springform pan rim or cake ring around the bottom cake base. Soak 1 sheet and 8 sheets of gelatine separately in cold water. Mix quark, lemon juice, 125 g sugar and vanillin sugar until smooth. Whip cream until stiff. Squeeze 1 sheet of gelatine and dissolve in a small pot. Stir in 2 tbsp. berry puree, then stir into the remaining puree and chill. Squeeze 8 sheets of gelatine and dissolve in a small saucepan. Stir in 2 tbsp.

  3. 3

    Whip cream until stiff. Squeeze 1 sheet of gelatine and dissolve in a small pot. Stir in 2 tbsp. berry puree, then stir into the remaining puree and chill. Squeeze 8 sheets of gelatine and dissolve in a small saucepan. Stir in 2 tbsp. quark mixture, then stir into the remaining quark cream. Chill the cream for 10-15 minutes until it starts to gel. Fold in the cream. Spoon the cream and berry puree onto the lower cake base. Add the second base and chill for at least 4 hours, preferably overnight. Remove the cake from the edge of the mould with a knife. Dust the cake with icing sugar and divide into 12 pieces

  4. 4

    quark mixture, then stir into the remaining quark cream. Chill the cream for 10-15 minutes until it starts to gel. Fold in the cream. Spoon the cream and berry puree onto the lower cake base. Add the second base and chill for at least 4 hours, preferably overnight. Remove the cake from the edge of the mould with a knife. Dust the cake with icing sugar and divide into 12 pieces

  5. 5

    waiting time approx. 5 1/4 hours

Nutrition Facts

KCAL
310 kcal
CARBS
35 g
FATS
13 g
PROTEINS
13 g

Categories & Tags

Cakes & PastriesCakeCake

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