Ingredients
For 1 Cake tin 26 cm Ø
1
Fresh sweet shortcrust pastry
g
Butter, for the baking tin
For the quark layer
250g
QimiQ Cream Base
60g
Butter, melted
3
Egg yolk(s)
500g
Quark 20 % fat
1
Lemon(s), finely grated zest
80g
Raisins
1tbsp
Custard powder
2cl
Rum
3
Egg white(s)
100g
Sugar
For the cream cheese layer
350g
QimiQ Classic, unchilled
80g
Butter, melted
150g
Cream cheese
80ml
Milk
70g
Sugar
3g
Vanilla sugar
Preparation
- Preheat the oven to 200 °C (conventional oven).
- Place the pastry into a greased cake tin and blind bake (with oven beads keeping the pastry from rising) in the preheated oven for approx. 10-15 minutes. Remove the oven beads from the pastry and allow to cool.
- For the quark layer: mix the QimiQ Sauce Base together with the melted butter, egg yolks, quark, lemon zest, raisins, custard powder and rum.
- Whisk the egg whites with the sugar until stiff and fold into the mixture.
- Pour the mixture onto the pastry and bake at 175 °C for approx. 60 minutes. Allow to cool.
- For the cream cheese layer: whisk the unchilled QimiQ Classic smooth. Slowly whisk in the melted butter. Add the remaining ingredients and mix well.
- Spread the cream cheese layer onto the quark layer and allow to chill for approx. 4 hours.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.