Panna cotta cheesecake

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape out the pulp. Put the cream in a pot, add the pulp and pod, bring to the boil and continue to cook over a low heat for about 10 minutes. Let the cream cool down. Knead 200 g flour, almonds, 50 g sugar, butter and 1 egg to a smooth dough. Wrap the dough in foil and chill for 30 minutes. Roll out the dough on a floured work surface to a circle (approx. 36 cm Ø) and line a greased springform pan (26 cm Ø) with it.

2. 2

   Press down the rim. Separate 6 eggs. Beat egg yolk and 150 g sugar until creamy. Stir mascarpone, quark, lemon juice and the cooled down cream into the egg mixture. Sift 25 g flour and starch over it and stir in. Beat the egg white until stiff and fold in. Spread 50 g strawberry jam on the short pastry base. Fold 150 g strawberry jam into the quark mixture. Spread the quark mixture on the shortcrust pastry and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes, covering the last 10 minutes if necessary. Remove the cake and let it cool down on a cake rack.

3. 3

   Beat the egg white until stiff and fold in. Spread 50 g strawberry jam on the short pastry base. Fold 150 g strawberry jam into the quark mixture. Spread the quark mixture on the shortcrust pastry and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes, covering the last 10 minutes if necessary. Remove the cake and let it cool down on a cake rack. Remove the cake from the tin and let it cool down. Before serving, dust the cake with icing sugar and decorate with strawberries

4. 4

   waiting time approx. 30 hours