Poppy seed marzipan cream cheese cake

Name: Poppy seed marzipan cream cheese cake
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 100 g Butter; 2 packages (100 g each) Belgian butter waffles; 6 sheets Gelatine; 750 g Yoghurt with poppy seed and marzipan preparation (3.5 % fat in the milk portion); 200 g Double cream cream cheese; 6 TABLESPOONS freshly squeezed orange juice; 75 g Sugar; 1 package Vanillin sugar; 1 small orange; 7-10 Tbsp Oil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

100 g Butter
2 packages (100 g each) Belgian butter waffles
6 sheets Gelatine
750 g Yoghurt with poppy seed and marzipan preparation (3.5 % fat in the milk portion)
200 g Double cream cream cheese
6 TABLESPOONS freshly squeezed orange juice
75 g Sugar
1 package Vanillin sugar
1 small orange
7-10 Tbsp Oil

Directions

1
Melt the butter. Grind the waffles very finely in the universal grinder. Mix waffle crumbs and butter. Spread the bottom of a springform pan (26 cm Ø) with oil, sprinkle with the crumb mixture and press to a smooth bottom. Chill for about 30 minutes. Soak the gelatine.
2
Mix yoghurt, cream cheese, orange juice, sugar and vanillin sugar. Squeeze the gelatine, dissolve and stir in 3 tablespoons of yoghurt cream. Stir into the remaining cream. Fill the poppy-seed marzipan cream into the springform pan, smooth it down and refrigerate for about 3 hours. Peel the orange so that the white skin is completely removed. Cut the orange into pieces and decorate the cake pieces with it
3
waiting time approx. 3 1/4 hours