Delicate cheesecakes with fruit recipe
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Number of servings
Number of servings: n/a Dough 250 g semi-coarse flour 100 g of icing sugar 1.50 tsp baking powder 125 g of hera half a cube = 2 pcs. Egg yolk Baking paper to line a deep large baking tray Custard filling 0.50 l of milk 100 ml of oil 500 g soft quark 5 tbsp sugar semolina to taste, approx. 1 pk vanilla pudding powder 4 pk egg yolk 1 pk egg Snow filling 6 pk egg white 4 tbsp icing sugar 1 pc peach compote, or apricot, pineapple…. large can 820 grams
Procedure for the recipe
1 Knead a smooth dough with semi-coarse flour mixed in a bowl with the sugar and baking powder to which you have added the softened fat (you can also use my slo) and the egg yolks. Let the dough rest in the fridge for about 20 minutes, then roll it out on baking paper so that it covers the bottom of the tin + about a centimetre to the edges. You can also halve the amount of dough (375 g flour, 150 sugar…), but it’s not necessary if you put in a little work. 4 Place the prepared cake in the preheated oven to pre-bake at 170 degrees, after five minutes reduce the oven (do not open) to 150-160 degrees and bake for about 25-30 minutes. Then carefully remove the cake (cut), the cream filling should be set (like custard) and compact but still soft and elastic. On top of the custard layer, spread evenly the snow filling, which you whipped before baking the cake with egg whites and icing sugar until it becomes a stiff sweet snow. 5 Make wrinkles in the snow with a fork and put the cake (cut) back in the oven to bake at a lower temperature (approx. 10-15 minutes), when the snow has set and turned golden. 6 After removing the cake/cut, allow it to cool, then slice and serve. After a while, as the snow layer cools, brown balls will start to form on the surface, which are not guilty. This is egg white sugar, which tastes like caramel.