Swabian cheesecake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Knead 125 g butter, 75 g sugar, 250 g flour, 1 egg and 1 pinch of salt first with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Roll out the dough on a floured work surface until it is round (approx. 34 cm Ø) and line a greased springform pan (26 cm Ø) with it, pressing lightly on the edges. Chill for about 30 minutes.

2. 2

   Separate 5 eggs, leaving 2 egg whites separately aside. 225 g butter Whip 200 g sugar with the whisk of the hand mixer until creamy. Beat the egg yolks one after the other. Mix almonds and 75 g flour and stir into the butter mixture. Whip 3 egg whites and fold into the almond mixture. Carefully fold the frozen redcurrants into the almond mixture, shape and smooth down

3. 3

   Bake the cake on the 2 rail from below in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Approx. 3 minutes before the end of the baking time, beat 3 egg whites until stiff, adding 75 g sugar. Remove the cake. Increase oven temperature (electric oven: 200 °C/ circulating air: 175 °C/ gas: see manufacturer). Spread the beaten egg whites loosely on the cake with a tablespoon and bake again for about 6 minutes. Remove the cake and let it cool down on a cake rack. Remove cake from the tin

4. 4

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
440 kcal

CARBS
38 g

FATS
29 g

PROTEINS
8 g