Soft Cheese Cake with Strawberry Topping
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Ingredients
for
1
- For the base
- 2 eggs
- ¾ cup powdered sugar
- ¼ cup soft butter
- ¾ cup flour
- 1 tsp Baking powder
- For the filling
- 8 sheets white gelatin
- ⅜ cup milk
- 1 cup cream
- 3 ¾ cups cheese curd (or quark, 20 % fat)
- 1 cup powdered sugar
- 2 tsps grated Lemon peel
- 3 Tbsps lemon juice
- 2 ⅔ cups Strawberries
- 1 packet clear Cake glaze (for 250 ml water or juice)
- 1 cup sliced almonds
Preparation steps
1.
Separate the eggs. Whisk the egg whites until stiff. Beat the egg yolks with the icing sugar and butter until light and fluffy and gradually beat in 5 tbsp water. Mix the flour and baking powder and stir in. Then fold in the beaten egg whites and turn the mixture into a greased cake tin. Bake in a preheated oven (180°C) for 20-30 minutes. (Test to see if it is done by inserting a needle) Take out of the oven, leave to cool slightly, then take out of the tin and leave to go cool completely.
2.
For the filling, soak the gelatine in cold water. Warm the milk in a small pan, squeeze out the gelatine and dissolve in the warm milk. Whip the cream until stiff. Mix the curd cheese, icing sugar, lemon peel and juice, stir in the milk and gelatine and mix well. Fold in the whipped cream.
3.
Place a springform pan ring around the cake base, leaving a very narrow gap around the cake. Spread the curd cheese mixture smoothly on top of the cake and put into the refrigerator for 3 hours.
4.
Wash, hull and slice the strawberries and arrange on top of the cake. Prepare the cake glaze according to the package instructions and pour over the strawberries. Toast the almonds in a dry frying pan, then leave to cool. Remove the springform pan ring, scatter the almonds onto the sides of the cake and press on lightly. Cut into pieces and serve.
