Raspberry cheese cake on puff pastry

Name: Raspberry cheese cake on puff pastry
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 1
Ingredients: 75 g Butter or margarine; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 750 g Spesie quark (lean); 3 TABLESPOONS Milk; 4 TABLESPOONS Semolina; 7-10 Tbsp grated rind of 1 untreated lemon; 4 Protein; 1 pack (32 cm ø; from the refrigerated shelf) Puff pastry rolled out round; 500 g Raspberries; 3 TABLESPOONS redcurrant jelly; 7-10 Tbsp Icing sugar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 1

75 g Butter or margarine
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
750 g Spesie quark (lean)
3 TABLESPOONS Milk
4 TABLESPOONS Semolina
7-10 Tbsp grated rind of 1 untreated lemon
4 Protein
1 pack (32 cm ø; from the refrigerated shelf) Puff pastry rolled out round
500 g Raspberries
3 TABLESPOONS redcurrant jelly
7-10 Tbsp Icing sugar

Directions

1
Mix the soft fat in pieces, sugar, vanillin sugar and salt to a creamy mixture. Separate the eggs. Stir in egg yolk. Stir in quark, milk, semolina and lemon peel. Beat egg whites until stiff, fold in. Unroll the dough and put it in a pie tin (approx. 26 cm Ø) with baking paper. Pour curd mixture on top.
2
Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 45 minutes. Cover with parchment in between. Then let it cool down. Wash and sort the raspberries and spread on the cake. Heat the jelly and spread it over the raspberries by the spoonful. Serve dusted with icing sugar. Makes about 12 pieces