Cheese Cream Cake

The airy – fluffy sponge cake dough …

1. Beat eggs, water and biscuit flour in a food processor for 8-10 minutes until creamy. Line a 26 cm or 28 cm baking pan with baking paper … fill in the sponge cake and bake in a preheated oven at 175 ° C for about 30 minutes. Let the sponge cake base cool, then cut it horizontally with a cake cutter, the bottom cake base should be a little higher than the top half. If you don’t use sponge cake flour, you can also bake a sponge cake base with normal flour.

The dreamlike – delicious cream …

1. Beat the cream in a separate mixing beaker until stiff. Mix the quark, sugar, vanilla sugar, lemon juice and zest in a tall mixing bowl. Mix the gelatin powder with 8 tablespoons of cold water and let it swell for 10 minutes. Then dissolve the solid gelatin again over a hot water bath, stir a few spoons of the cold curd mixture into the warm, liquid gelatin and then this gelatin mixture into the remaining cold one Add the quark cream and stir well, so that no gelatine lumps form .. Finally, just fold in the whipped cream and the cheese cream is perfect!

The gentle merging …

1. Place the higher biscuit base on a cake plate and add a cake ring (at least 8-9 cm high). Line the sponge cake with strawberries and pour in the creamy cheese, smooth it out and carefully place the top half of the sponge cake on top and press lightly. Put the cake in the fridge for at least 3-4 hours … or better overnight.

The absolute crowning glory …

1. Dust the cheese cream cake with icing sugar thickly before serving … use a divider to mark 16 pieces of cake and then cut this wonderfully delicious treat and enjoy every single bite … mmmmhhhhhh !!!
2. If you want … you can decorate the cheese cream cake with cream rosettes, strawberries and pistachios.
3. Have fun baking and enjoying!