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Vine leaf cake

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Ingredients for 6 servings:

  • vine leaves
  • 300 g cream cheese
  • 125 g quark (low-fat)
  • 3 garlic cloves, squeezed
  • 10 black olives, chopped
  • 1 sprig mint, chopped
  • ½ lemon(s), juice only
  • 1 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Wash the vine leaves and pat dry. Line a small 16 cm springform pan. Reserve a few leaves for the cover. Combine the cream cheese with the low-fat quark, then stir in the other ingredients. Pour the cream cheese into the springform pan and cover with the remaining vine leaves, pressing down firmly and adding a weight if necessary. Let it sit in the refrigerator for a day. If possible, use young, tender vine leaves, as they are easier to cut and therefore make the cake easier to portion.

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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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