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Desserts Pastries
Beat the butter and sugar together to give a light, fluffy
1
mixture, add the eggs then continue to beat until you achieve
a creamy consistency. Mix the flour, cocoa powder and
baking powder together and fold into the butter mixture. Leave
the dough in a cool place for 2 hours.
Grease the base and side of the spring form tin with butter.
2
Divide the dough into 2 equal portions. Roll one portion
out across the base of the spring form tin. Place the ring
on top. Divide the remaining dough into 2 equal portions, then
roll one portion out so that it is the same length as the
circumference of the tin, place it on the dough base around the
edge of the tin and shape to a height of around 6 cm.
For the filling, beat the butter, sugar and vanilla sugar together
3
to give a light, fluffy mixture. Stir in the egg yolks, quark,
Maizena (cornflour) and cognac. Beat the egg whites until
they are stiff, then gently fold them into the mixture.
Put the quark mixture into the tin and smooth off. Scatter pieces
4
of the remaining dough over the quark mixture.
Put the tin on to the wire shelf at level 2 of the preheated
5
cooking space. Hot air 160 °C, 70 minutes.
Cheesecake
Spring form tin, Ø 26 cm
Wire shelf
Dough
200 g soft butter
200 g sugar
2 eggs
400 g white flour
50 g unsweetened cocoa powder
1 packet of baking powder
Quark filling
125 g soft butter
150 g sugar
3 packets of vanilla sugar
3 egg yolks
500 g low-fat quark
300 g full-fat quark
30 g Maizena (cornflour)
4 tbsp cognac
3 egg whites
Preparation: 2½ hours
|
Cooking: 70 minutes
Содержание Combair-Steam S
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