John Myers
Contents
show
Ingredients
- 1 kg Lean quark, natural or with a fruit flavor
- 4 tbsp Soft wheat semolina
- 3 piece Eggs (M)
- 100 g Finest baking sugar (or alternatively xylitol or sweetener)
- 1 packet Custard powder
- Zest and juice of 1/2 organic lemon
- 200 g Fruit of your choice
Instructions
- Grease a 20 cm Ø springform pan, sprinkle with semolina and put in the fridge. Preheat the oven to 180 degrees (top / bottom heat).
- Put the low-fat quark together with semolina, eggs, sugar, vanilla pudding powder, grated lemon zest and juice in a bowl and stir everything well. Depending on your taste, fold about 150 - 200 g of berries or stone fruit (chopped into small pieces) into the cheese mixture and place in the prepared dish.
- Bake the cake in the preheated oven for about 55-60 minutes, after about 20-25 minutes cover with aluminum foil so that the cake does not get too dark. At the end of the baking time, leave the oven door slightly open for about 15-20 minutes in the switched-off oven. Take out and let cool. Carefully loosen the edge of the mold and let it cool completely on a cake plate.
- Dust the cake with powdered sugar before serving.
Tip:
- I still had frozen raspberries that I put on top of the cake. The cake is nice and fluffy, just like we love cheesecake.
