John Myers
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Baking: Toffitella Quark Cake
The perfect baking: toffitella quark cake recipe with a picture and simple step-by-step instructions.
The shortcrust pastry
- 250 g Flour
- 110 g Butter
- 30 g Sugar
- 1 piece Egg
- 1 pinch Salt
- Fat and crumbs for the mold
- Peas or lentils for blind baking
The filling
- 1 portion Toffitella *
- 700 g Lowfat quark
- 100 g Mascarpone
- 2 packet Vanilla sugar
- 3 tablespoon Raw cane sugar
- 1 teaspoon Ground vanilla
- 8 leaf Gelatin white
…..also
- 12 piece Toffifee
- 4 tablespoon Crispy chocolate crumble **
The shortcrust pastry
- Make a shortcrust pastry from flour, butter, sugar, egg and salt. Roll this out between two layers of cling film and then place in a greased and crumbled cake tin (26 cm). Prick the bottom with a fork and let it rest in the fridge for about an hour.
- Cut out the baking paper the size of the shape and cover the dough with it. Pour in the peas or lentils and bake the base for about 30 minutes at 175 degrees under / top heating.
- Once removed, remove the peas or lentils and let the cake cool.
The fillings
- The cooled base with Toffitella * Stock: Brush my Toffitella. Store temporarily in the refrigerator.
- Let the gelatine sheets soak in a little cold water and squeeze out. Mix the quark with the mascarpone, sugar, vanilla sugar and vanilla.
- Carefully heat the swollen gelatine and mix it with two tablespoons of the filling. Then add the gelatin mixture to the rest of the quark cream and stir. Spread the mixture on the toffitella and let it set in the refrigerator.
- Decorate with Toffifee and crispy chocolate sprinkles ** – supply: crispy chocolate sprinkles.
- Note 8: We deliberately decided not to use more sugar for the shortcrust pastry, because the toffitella and chocolate sprinkles are sweet enough.
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