Cherry and cheese cake
- 1 kg Sweet cherries
- 50 g Dark chocolate (70% cocoa content)
- 75 g Butter or margarine
- 170 g sugar
- 1 packet vanillin sugar
- 1 pinch salt
- 5 Eggs (size M)
- 100 g ground almonds
- 1 TL Baking powder
- 2 egg yolk (size M)
- 250 g Lean quark
- 500 Layered cheese (20% fat)
- 2 Package Pudd 'Vanilla flavor' ingpulver
- 1 EL flour
- 400 ml Cherry nectar
-
40 g almond flakes - 100 g Whipped cream
- Fat and Semolina
easy
- 1.
- Wash, drain and stone the cherries. Finely grate the chocolate. Mix the soft fat with 50 g sugar, vanilla sugar and salt until creamy. Gradually stir in 3 eggs. Mix the almonds with baking powder, stir into the batter. Stir in chocolate. Grease the springform pan and sprinkle with semolina. Pour in the dough and smooth it out, chill. For the cheese mixture, beat 2 eggs, egg yolks and 100 g sugar until creamy. Stir in the quark, layered cheese and 1 packet of custard powder. Mix half of the cherries with the flour, fold into the cheese mixture. Spread on the dough. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 hour. Allow to cool in the mold. Mix 1 packet of pudding powder with 20 g sugar and stir until smooth with 6 tablespoons of cherry nectar. Bring the rest of the juice to the boil with the rest of the cherries, remove from the stove. Stir in the mixed pudding powder, simmer for 1 minute. Remove the cake from the pan. Spoon the compote on the cake. Approx. Chill for 1 hour. Roast the almonds in a pan until golden brown, remove. Let cool down. Whip the cream. Fill into a piping bag with a small perforated nozzle. Draw lines across the cake. Sprinkle the edge with almond flakes
- 2.
- Wait approx. 3 hours
1 piece approx:
- 310 kcal
- 1300 kJ
- 11 g protein
- 17 g fat
- 28 g carbohydrates
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