John Myers
Pineapple Amaretto Cheese Cream
The perfect pineapple amaretto cheese cream recipe with a picture and simple step-by-step instructions.
- 1 Bisquit base from my KB
- ———————————-
- 500 g Lowfat quark
- 250 g Cream curd
- 100 g Sugar
- 2 P Vanilla sugar
- 6 El Amaretto
- 600 ml Cream
- 1 Can Pineapple 370 g drained weight
- 3 P Ground gelatin
- Decoration as you like
- Drain the pineapple very well, then cut into small pieces.
- Cut the biscuit base horizontally and place a cake ring around it.
- Soak the gelatine according to the instructions.
- Mix the low-fat quark, cream quark, sugar, amaretto and vanilla sugar in a bowl to form a uniform mixture.
- Whip 5,400 ml of the cream until stiff and add the pineapple to the quark mixture. Dissolve the gelatine over a mild heat and pull it into the quark mixture as well.
- Put the quark mixture on the cake base and smooth it out, put the lid on and chill.
- After about 2 hours, loosen the cake ring, whip the remaining cream until stiff and decorate the cake as you like.
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