John Myers
Contents
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Ingredients
For the cake base:
- 60 g Liquid butter
- 100 g Speculoos with almonds
- 50 g Ladyfingers
- 3 tbsp Dried and finely chopped cranberries
For the cake filling:
- 700 g Double cream cheese
- 250 g Quark
- 150 g Sugar
- 4 Eggs
- 3 tbsp Natural orange flavor
- 2 tsp Cinammon
- 2 tsp Ground ginger
- 1 tsp Vanilla flavor
- 1 pinch Nutmeg
- 1 pinch Clove powder
- 4 turns Colorful pepper from the mill
- 2 tbsp Food starch
Additionally:
- Aluminum foil
- Some fat for the shape
For the glaze / ganache:
- 140 g Dark chocolate chopped into small pieces
- 150 ml Cream
To garnish:
- Icing sugar / cocoa powder to taste
Instructions
- Preheat the oven to 180 degrees (top and bottom heat). Finely grind the biscuits in the universal chopper, melt the butter. Finely chop the cranberries. Knead everything together.
- Grease a springform pan (size 26). Pour the biscuit mixture into the mold and shape into an even base, press down well. Pre-bake in the oven for about 8 minutes, then leave to cool for 15 minutes (do not switch the oven off).
- Mix the spices together, making sure that no lumps form (if necessary, pass through a fine sieve). Mix the cream cheese and quark loosely with the mixer. Add the sugar and orange flavor, stir in the eggs one by one, then stir in the spice mixture, then the cornstarch.
- To seal the springform pan (cake is baked in a water bath), lay out two strips of aluminum foil in a cross shape, place the springform pan in the middle. Fold up the aluminum foil all around, fold it over, form an edge and press down firmly.
- Spread the cheese cream on the cake base and smooth it out a little. Place the springform pan on a deep baking sheet, fill the sheet with hot water so that the springform is about 1-2 cm in the water (makes the cake juicy and loose, the base does not dry out). Bake the cake for about 60 minutes, adding a little hot water every 20 minutes if necessary.
- At the end of the baking time, take the cake out of the oven and remove the aluminum foil. Allow to cool on a wire rack, after 20 minutes carefully remove the cake from the edge with a sharp, thin knife so that it does not tear.
- Let the cake cool down to room temperature for another hour. In the meantime, bring the cream to the boil and roughly chop the dark chocolate. Add the hot cream to the dark chocolate, stir everything with the whisk until a smooth cream is formed. Cool the chocolate cream covered for about an hour, then spread it on the cake up to the edge.
- Let cool down a little, then cover and put in the fridge for at least six hours.
- To serve, carefully remove from the springform pan and dust with cocoa or powdered sugar, if you choose.
- Tip 10: It is best to prepare the day before and leave to cool overnight.
Nutrition
Serving: 100gCalories: 375kcalCarbohydrates: 25.3gProtein: 7.6gFat: 27.2g
