Miele H6000BM, Кулинарная книга

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I. Quark filling
Ingredients
500 g quark
100 g caster sugar
100 ml milk
3 tsp vanilla sugar
Juice of one lemon
12 leaves of white gelatine
500 ml double cream
For dusting
Icing sugar
Method for the filling
Mix the quark with the caster sugar,
milk, vanilla sugar and lemon juice.
Soak the gelatine in cold water then
squeeze the water out and microwave
for 20 seconds in the oven using
450 W, or dissolve it in a pan on the
hob over a low heat. Stir a little of the
quark mixture into the gelatine.
Then stir this mixture into the quark
mixture and place in the fridge to chill.
Stir from time to time. As soon as you
can draw a fork through the mixture
and leave a trail fold in the stiffly
whipped cream.
Place the first layer of the gateau on a
cake platter and cover with half of the
quark mixture. Place the second layer
of the gateau on top and cover with the
rest of the quark mixture. Leave to chill
and dust with icing sugar before
serving.
Tip
For a fruity variation, add about 300 g
of bottled and drained sour cherries,
apricots or mandarin orange segments
to the quark mixture.
II. Cappuccino filling
Ingredients
100 g dark chocolate
6 leaves of white gelatine
80 ml espresso
500 ml double cream
6 tsp vanilla sugar
80 ml coffee liqueur
1 tbsp cocoa powder
For dusting
Cocoa powder
Method for the filling
Melt the chocolate and beat the cream
until stiff. Soak the gelatine in cold
water, then squeeze out the water and
microwave for 20 seconds using
450 W, or dissolve it in a pan on the
hob over a low heat. Leave to cool
slightly. Then add about half of the
espresso and coffee liqueur to the
gelatine and then fold this mixture into
the whipped cream. Put about 3 tbsp of
this mixture to one side. Halve the
remaining cream mixture and stir the
vanilla sugar into one half and the
chocolate and cocoa into the other half.
Place one layer of the gateau on a cake
platter and drizzle with a little coffee
liqueur and espresso. Spread the
chocolate cream over this and top with
another layer of the cake. Drizzle with
the remaining liqueur and espresso.
Spread this with the vanilla-flavoured
cream, then top it with the final layer of
cake. Spread the cream that you put to
one side over the top and dust with a
little cocoa powder before serving.
Baking
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