Cream Cheese Cake with Lemon Cream
Ingredients for Cream Cheese Cake with Lemon Cream
| Amount | Ingredient |
|---|---|
| 3 pc | Eggs |
| 120 grams | Sugar |
| 1 Pck | Lemon aroma |
| 60 g | Flour |
| 60 g | Cornstarch |
| 1 level tsp | Baking powder |
| 9 Bl | Gelatin, white |
| 2nd Lemons | 50 g |
| Sugar | 500 grams |
| Quark | 500 ml |
| Cream | 50 g |
| Krokantstreusel | 20 g |
| Powdered sugar |
Cream Cheese Cake with Lemon Cream Directions
1.the oven to 180 degrees (convection oven 160 degrees) Preheat. A springform pan (diameter 26 cm) with baking paper. Beat the eggs with 3 tablespoons hot water, sugar and lemon flavoring until fluffy.
2nd Mix the flour with the cornstarch and baking powder, stir in the egg white and seven carefully. The biscuit mixture in the form, flatten and bake for 20-25 minutes in the oven. Take out, jump out of shape on a wire rack, remove the paper and let cool down the biscuit.
3.Den biscuit turn, cut the surface and just cut the pie crust then horizontally. Upper floor set on a cake plate and surround with a ring cake.
Soften gelatin 4.For the cream. Squeeze the lemons. Lemon juice and sugar in a saucepan and heat. Squeeze out the gelatine and dissolve in it. Quark Stir in cream and refrigerate. Once the mixture begins to gel, beat the cream and fold in stiffly.
5.The distribute lemon cream on the pie crust in the ring, smooth and leave to set in refrigerator. Then take the cake from the refrigerator, remove the ring around the edge of the cake and sprinkle with praline. The lower sponge cake cut into 16 pieces, put them on the cake and sprinkle with powdered sugar. The cheese-cream-pie to keep cool for consumption.
