Toffee Cheese Pie
- 250 g flour
- 75 g + 100 g sugar, 1 pr. salt
- 125 g cold + 75 g butter
- 3 fresh eggs ( Size M)
- 8 sheet white gelatine
- 2-3 untreated lemons
- 1 packet Vanillin sugar
- 250 g Cream Quark
- 200 g double-cream cream cheese
- 125 g brown sugar
- 250 g whipped cream
- 5 EL ( 50 ml) condensed milk
- 375 g g dried pods -
- fruits
- baking paper
105 minutes
- 1.
- Flour, 75 g sugar, salt, 125 Knead g butter in pieces and 1 egg. Chill the shortcrust pastry for about 30 minutes
- 2.
- Grease a tart or pie tin (26-28 cm Ø). Roll out the dough round (30-32 cm Ø) on a little flour. Lay out the form with it. Prick the pastry base several times with a fork. Place a large piece of parchment paper on top of the dough. Stuff legumes on top. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) on the lowest rack for 15-20 minutes. Lift out the paper with the pulses. Bake the cake at the same temperature for another 10 minutes. Let cool down
- 3.
- Soak gelatine in cold water. Wash the lemons with hot water and pat dry. Rub the peel of 2 lemons. Squeeze the lemons and measure out 100 ml of juice. Beat 2 eggs, 100 g sugar and vanilla sugar until frothy. First stir in the quark and cream cheese, then the lemon juice and zest
- 4.
- Squeeze out the gelatine, dissolve over a mild heat. Add the cheese cream in portions while stirring. Paint on the floor. Approx. Chill for 2 hours
- 5.
- Melt the brown sugar in a pan (no waffle base!). Deglaze with cream and condensed milk, stirring constantly, then bring to the boil. Stir in 75 g butter. Simmer over low heat for 10-15 minutes, stirring often. Let cool for 7-10 minutes. Spread on the cake. Approx. Chill for 2 hours
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