Cheese cake with fruits
Since fruit was left over last week and I had invited coffee guests, I thought to myself why not use the leftovers in baking. I baked a cheese cake (bottomless) according to this recipe and put the fruit on it.
You need:
1 kg of lean quark, drain well or place on a cloth and wring well
Wash 1 untreated lemon, rub the skin and squeeze out the juice
Beat 125 g of butter with the mixer until frothy
375 g powdered sugar, add
Stir in 5 eggs, one after the other (about 2 minutes per egg)
1 P. vanillin sugar
5 tablespoons gries
Stir in the rest of the ingredients and place in a greased springform pan (24 cm in diameter) and bake in the pre-cooked oven on the bottom rail at 150 degrees for 90 minutes - 120 minutes.
Since the dough is baked lazily, please allow to cool for at least 3 hours, better over night.
To counteract the sinking of the cake, I took over a trick of my baker. About half of the baking time I use a knife to loosen the cake. That almost always works.
After cooling:
Prepare 1 cup of clear cake as directed and spread about 2/3 of it on the surface and on the edge of the cake. Then sprinkle the edges with chopped pistachios / almonds / hazelnut crisp.
Then place the fruit on the cake surface and brush with the rest of the casting. I just had pistachios and found the green decoration very suitable. With canned fruits or frozen fruits, of course, it should go, they should, I think, only good drain.
