Schichtkäsekuchen with colourful fruit

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
4 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 4 Eggs (size M)
  • 100 g Flour
  • 100 g Butter or margarine
  • 150 g Sugar
  • 7-10 Tbsp Salt
  • 250 g Schichtkäse (20 % fat in dry matter)
  • 1 package Vanillin sugar
  • 2 TABLESPOONS Lemon juice
  • 2 TABLESPOONS Pudding powder "Vanilla Flavor"
  • 150 g red and green gooseberries
  • 1 TABLESPOON Honey
  • 1 small Galia melon
  • 250 g Sweet cherries
  • 2 Kiwi
  • 7-10 Tbsp s
  • 2 Nectarines
  • 1 package sugared clear cake glaze
  • 1/2 TEASPOON Icing sugar
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Fat and breadcrumbs
  • baking paper

Directions

  1. 1

    Separate 1 egg. Knead flour, 75 g fat, 50 g sugar, 1 pinch of salt and egg yolk to a smooth dough. Wrap in foil, put in a cool place for about 1 hour. Melt 25 g fat for the filling. Separate the remaining eggs.

  2. 2

    Stir pecorino cheese, remaining sugar, vanillin sugar, lemon juice, pudding powder, egg yolk and fat until smooth. Beat the whole egg white until stiff, fold in. Roll out the short pastry on a floured work surface to the size of a springform pan (24 cm Ø).

  3. 3

    Pour into the greased mould sprinkled with breadcrumbs. Prick the dough several times. Spread the cream on top of it until smooth. Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for approx. 50 minutes. Cut out small flowers from the rest of the dough.

  4. 4

    During the last approx. 8 minutes, place 1 piece of baking paper on the cake wire of the oven, place the dough blossoms on top and bake with it. Remove the cake from the edge with a sharp knife and let it cool down.

  5. 5

    Clean and wash gooseberries. Bring honey and 1/8 litre water to the boil, add berries and leave to stand for about 5 minutes, drain and allow to cool. Quarter melon, remove seeds and skin, cut flesh into slices.

  6. 6

    Wash the cherries and, except for some for decoration, clean and stone them. Peel and slice the kiwis. Wash and stone the nectarines, also cut into slices. Add the fruit to the cake, except for a few for decoration.

  7. 7

    Whisk the cake glaze in 1/4 litre water, bring to the boil while stirring. Spread over the fruit from the middle and let it set. Dust the dough blossoms with icing sugar. To serve, arrange the cake on a plate and garnish with the remaining fruit and biscuits.

  8. 8

    Results in about 16 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake