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Cheese and cream cake

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Ingredients for 12 servings:

  • 250 g cream cheese
  • 250 g quark (low-fat)
  • 500 ml whipped cream
  • 1 pack of gelatin
  • 200 g sugar
  • 1 lemon(s), squeezed
  • 1 cake base (Vienna base)

Instructions

Working time approx. 35 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 35 minutes

Very quick to prepare and tastes delicious

Mix the quark together, stir in the dried gelatin, sugar, and lemon juice. Whip the cream with a little sugar until stiff peaks form and fold into the quark mixture. Place one portion of the Vienna cake base in a springform pan and spread the quark mixture over it. Place the second portion of the Vienna cake base on top as a lid and refrigerate overnight. Dust with powdered sugar before serving. Unfortunately, some of the Vienna cake base will remain.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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