John Myers
Gummy Bear Cheese Cream Cake
The perfect gummy bear cheese cream cake recipe with a picture and simple step-by-step instructions.
- 400 g Biscuit flour
- 3 Eggs
- 2 tbsp Lukewarm water
- 500 g Lowfat quark
- 600 ml Whipped cream
- 1 Can Peaches
- Apricot jam
- Shortbread
- 1 P Dr. Oetker cheese cream
- 1 P Xxl gummy bears 360 gr) and a normal sized pack
- Beat the biscuit flour with the eggs and the water with the food processor for 20 minutes (!) To a smooth dough / mass and fill into a square shape. Bake for about 20 minutes. Depending on the oven.
- I bake the sponge cake the day before, then it’s better to cut it in half.
- Drain the peaches well and place them on one part of the biscuit.
- Whip the cold whipped cream.
- Dr. Prepare the Oetker cheese cream according to the instructions for use and mix with the quark and then fold in the stiff cream. Distribute the mixture over the peaches. It is best to leave the cake frame around it until the mixture in the refrigerator has solidified.
- Then place the 2nd half of the biscuit on top. Remove the frame beforehand. Spread the sponge cake with apricot jam and then arrange the gummy bears. The shortbread biscuits are arranged all around.
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