John Myers
Baking: Quark Cake Bottomless with Mango Cream
The perfect baking: quark cake bottomless with mango cream recipe with a picture and simple step-by-step instructions.
- 1000 g Quark double cream
- 75 g Butter
- 5 piece Eggs separated
- 175 g Sugar
- 1 tablespoon Vanilla sugar
- 2 tablespoon Food starch
- 3 tablespoon Semolina
- 1 pinch Salt
- 2 teaspoon Baking powder
- 1 piece Fresh mango
- 150 g Mascarpone
- 2 tablespoon Sugar
- 4 sheet Gelatin white
- Let the butter melt. Beat egg whites with salt until stiff.
- Mix the quark with the egg yolk, sugar, vanilla sugar, cornstarch and semolina. Add butter and fold in. Now carefully add the egg white together with the baking powder with a whisk and work loosely under it.
- Now put the quark mixture in a greased and crumbled cake tin and bake the cake in a preheated oven at 175 degrees / fan oven for about 75 minutes. Take out and let cool.
- Peel the mango and puree the pulp.
- Let the gelatine soak in a little cold water, squeeze it out and let it melt on the stove over a low heat.
- Add the liquid gelatine to the mango together with the mascarpone and stir well.
- Now put the puree in the hollow of the cake that has formed when it cools down and let it set.
- Decorate the cake however you like. I still had a bit of cream and a few strawberries left, which were still useful here.
Facebook Comments