Marbled cheesecake on almond short pastry with strawberry-rhubarb compote

Name: Marbled cheesecake on almond short pastry with strawberry-rhubarb compote
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 200 g Flour; 1 knife tip Baking Powder; 1 pinch Salt; 50 g crushed almonds; 225 g + 2 tablespoons sugar; 6 Eggs (size M); 125 g Butter; 150 g Dark chocolate; 1 package Vanillin sugar; 1 package Pudding powder "Vanilla Flavor"; 500 g Cream curd; 250 g Mascarpone; 250 g Rhubarb; 125 ml apple juice; 1 TABLESPOON Red fruit jelly powder; 250 g Strawberries; 1 TABLESPOON flaked almonds; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

200 g Flour
1 knife tip Baking Powder
1 pinch Salt
50 g crushed almonds
225 g + 2 tablespoons sugar
6 Eggs (size M)
125 g Butter
150 g Dark chocolate
1 package Vanillin sugar
1 package Pudding powder "Vanilla Flavor"
500 g Cream curd
250 g Mascarpone
250 g Rhubarb
125 ml apple juice
1 TABLESPOON Red fruit jelly powder
250 g Strawberries
1 TABLESPOON flaked almonds
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Put flour, baking powder, salt, almonds, 125 g sugar, 1 egg and butter in flakes in a mixing bowl. Knead first with the dough hooks of the hand mixer, then with cool hands to a smooth shortcrust pastry. Roll out to a circle (approx. 33 cm Ø) on a floured work surface. Lightly grease a springform pan (26 cm Ø) and place the dough inside. Press down the edge. Put the springform pan in a cool place. Roughly chop the chocolate and melt over a warm water bath.
2
Cream 5 eggs, 100 g sugar and vanilla sugar. Stir in pudding powder, ##quark## and ##mascarpone##. Divide the mixture. Spread the shortcrust pastry base with 5 tbsp. ##chocolate##. Stir the remaining chocolate into a quark mixture. Fill both quark masses alternately, spoon by spoon, onto the shortcrust pastry base. Marble with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Remove the cake and let it cool down. Clean, wash and cut the rhubarb into pieces. Bring apple juice and 2 tbsp. sugar to the boil, add rhubarb and simmer for about 5 minutes. Stir red fruit jelly powder with a little water until smooth, thicken rhubarb with it, bring to the boil again.
3
Marble with a fork. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Remove the cake and let it cool down. Clean, wash and cut the rhubarb into pieces. Bring apple juice and 2 tbsp. sugar to the boil, add rhubarb and simmer for about 5 minutes. Stir red fruit jelly powder with a little water until smooth, thicken rhubarb with it, bring to the boil again. Pour into a bowl and let cool off. Wash, clean and quarter the strawberries. Fold into the lukewarm rhubarb. Let it cool down. Lightly roast the flaked almonds in a pan without fat, remove. Pour compote onto the cold cake, sprinkle with almond flakes
4
Pour into a bowl and let cool off. Wash, clean and quarter the strawberries. Fold into the lukewarm rhubarb. Let it cool down. Lightly roast the flaked almonds in a pan without fat, remove. Pour compote onto the cold cake, sprinkle with almond flakes
5
waiting time approx. 2 hours