Currant Cream Cheese Cake
- 450 g flour
- 250 g Butter
- 1 Pinch Salt
- 130 g Sugar
- 2 eggs (size M)
- 60 g red, black and white currants
- 175 g Double cream cheese
- 5 g Cornstarch
- + 1 egg yolk (size M)
- 2 EL Milk
- 15 (approx. 20 g) whole, blanched almonds
- cling film
50 minutes
very easy
- 1.
- Put the flour, flaky butter, salt, 100 g sugar, 1 egg and 2 tablespoons cold water in a bowl. First knead with the dough hook of the hand mixer, then with your hands to form a smooth dough. Wrap the dough in foil and refrigerate for about 30 minutes.
- 2.
- Wash the currants, drain them and carefully strip the berries from the panicles. Separate 1 egg. Mix the cream cheese, 30 g sugar, egg yolk and starch with the whisk. Beat egg white until stiff and fold in
- 3.
- on a floured doughRoll out a rectangular work surface (approx. 24 x 37 cm) approx. 1.5 cm thick. Carefully roll the dough onto a rolling pin and place in the mold. Using a glass base (4.5 cm Ø), press 24 hollows side by side into the mold. Pour the cheese mixture into the hollows. Spread the currants on top. Whisk the egg yolks and milk together. Brush the dough with it. Place the almonds on the dough knots
- 4.
- Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 25–30 minutes . Take out and let cool on a wire rack
- 5.
- Waiting time approx. 2 1/4 hours
1 piece approx:
- 260 kcal
- 1090 kJ
- 4 g protein
- 16 g fat
- 26 g carbohydrates
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