Cheese-Cream-Cake

A wonderful refreshing as a dessert offers a Cheese-Cream-Cake. With a light and airy cake base, this cake tastes delicious cooling for every palate. Granted, it is somewhat expensive to manufacture this tart but it is worth all times. Consisting of a pie crust what has to be halved, you add to the center a thick layer of cream and cheese cream.

Cheese-Cream-Cake

 Recipe for the dough

- 170 g of wheat flour
- 4 level tsp Baking Powder
- 170 g of sugar
- 1 pack vanilla sugar
- 1 pinch salt
- 170 g soft butter or margarine
- 4 eggs


Recipe for the Filling
 
- 2 packs of white powdered gelatin
- 150 ml cold water
- 180 g of sugar
- 1 pack vanilla sugar
- 1 kg cottage cheese (40% fat)
- 1 lemon zest
- 50 ml lemon juice
- 500 g cold whipping cream


Mix flour with backin in a mixing bowl. Add remaining ingredients and everything with a mixer (stirring rods) briefly lowest, then 2 minutes at highest speed work into a smooth dough. Batter into the springform pan smooth. Push the form on the grill in the oven.

Cooking time: about 25 minutes
  

Filling:

Stir gelatin with water, let it swell for about 5 minutes. Sugar, vanilla sugar, curd and mix well finesse. Swollen gelatin according to package instructions dissolve, stir in lemon juice. Only about 4 tablespoons of curd mixture mix with a whisk with the dissolved gelatin, then stir in the rest of the crowd. Beat cream until stiff and fold. Put on a lower base plate and therefore provide a cake ring. Quark mass Pour cream and smooth. Upper cut pie crust into 16 pieces, place on the filling and make the pie at least 3 hours in the refrigerator.

 When the Cheese-Cream-Cake is firm, take out of the fridge and sprinkle with powdered sugar.

As a flavor addition I have cleaned a fresh apricots and cut into small cubes. These are mixed with the filling and ........
get a refreshing fruity taste.

 Let it be taste to you!