John Myers
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Mini Chocolate Cheese Cakes with Rum Sprinkles
The perfect mini chocolate cheese cakes with rum sprinkles recipe with a picture and simple step-by-step instructions.
- 500 g Lowfat quark
- 100 g Butter
- 180 g Sugar
- 3 Egg yolk
- 1 Pck. Chocolate Pudding Powder
- 4 tbsp Semolina
- 3 Protein
Streusel:
- 1 Cup Powdered sugar
- 0,75 Cup Flour
- 60 g Butter
- 1 tube Rum baking flavor
- Beat the sugar, egg yolks and butter until frothy. Then add the quark, pudding powder and semolina. When everything is well mixed in, fold in the stiffly beaten egg white.
- Preheat the oven to 200 degrees. The best mold is a silicone mold with openings that are not too small.
Streusel:
- Knead all ingredients well and mix into crumble.
- Fill the dough into small molds up to 1 cm below the edge and fill the rest with the crumble. Bake the cakes for approx. 30 – 40 minutes and then let them cool down slowly in the oven. Taste lukewarm and cold. Are juicy on the bottom and crispy on top.
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