John Myers
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Rhubarb – Apple – Fig Cream Cheese Cake
The perfect rhubarb – apple – fig cream cheese cake recipe with a picture and simple step-by-step instructions.
Biscuit :
- 2 pcs Eggs
- 2 Tablespoon Water
- 100 g Sugar
- 40 g Mondamin
- 60 g Flour
- 1 Teaspoon. Baking powder
Filling:
- 500 g Rhubarb
- 2 tablespoon Sugar
- 1 Pc Apple, pinova
- 4 pcs Soft figs
- 1 fruit Orange, juice + peel
- 5 leaf Gelatin
- Ice cold water
Cream:
- 200 g Buko cream cheese
- 250 g Quark
- 2 Tablespoon Sugar
- 100 g Liquid cream
Decoration:
- 200 g Cream
- 1 packet Food coloring, yellow
- 1 Tablespoon Vanilla sugar
- 16 pcs. Fruit jelly, lemon, orange
Ground :
- Beat eggs + sugar for 10 minutes until frothy.
- Mix flour, baking powder and mondamine, fold in. Grease the edge of the springform pan, line the base with baking paper. Pour in the dough and bake on the 2nd rail from the bottom for approx. 14 minutes at 180 ° C. Turn over, peel off the paper, let cool down.
Filling:
- Wash the rhubarb, cut unpeeled, sugar-coated. Peel the apple, remove the stones, cut. Slice soft figs. Wash off the orange, rub dry, remove the peel with the peeler, squeeze out the fruit, add the juice + peel.
- Soak the gelatine in cold water for 10 minutes. Bring the rhubarb to the boil, mix, remove from the plate, stir in gelatine, it has to dissolve. Put in a glass bowl to cool.
Cream:
- Mix the quark, cream cheese, sugar + cream. Now fold in the well-chilled rhubarb. The mass must now be put in the refrigerator to put on.
- Spread the mass on the floor. Cool.
- Whip the cream with all the ingredients, put in a piping bag with a star nozzle (15), spray on 16 tuffs. Cover with fruit gums. Cooling!
- Hope can take pictures of the cut, the cake is a present.
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