Description
Luftig-cremiger Käsekuchen auf zartem Mürbeteig, veredelt mit samtigem Quark, feiner Sahne und Schmand. Fruchtige Aprikosen oder saftige Kirschen sorgen für süß-säuerliche Frische und ein verführerisches Aroma.
Ingredients
Scale
- 1 portion Mürbeteig (shortcrust pastry), store-bought or homemade
- 5 eggs
- 200 g sugar
- 500 g Quark (low-fat curd cheese)
- 200 g Schmand (sour cream)
- 200 g cream
- 2 tablespoons flour
- 1 can apricots or 1 jar sour cherries (drained)
Instructions
- Preheat your oven to 180°C (350°F) using a fan-forced (convection) setting, but do not preheat before starting the baking process, as the cake will go into a cold oven.
- Prepare the Mürbeteig (shortcrust pastry) if you are making it from scratch. Roll out the pastry on a lightly floured surface to fit a 26-28 cm (10-11 inch) springform pan. Carefully line the bottom and sides of the pan with the pastry, trimming off any excess. Set aside.
- Separate the eggs, placing the yolks in one mixing bowl and the whites in another. Make sure no yolk gets into the whites to ensure they whip properly later.
- Add the sugar to the egg yolks. Using a hand mixer or stand mixer, beat the yolks and sugar together until the mixture is pale, thick, and creamy. This process should take about 3-5 minutes.
- Add the Quark, Schmand, and flour to the egg yolk-sugar mixture. Mix until everything is well combined and you have a smooth, even batter with no lumps.
- In a separate clean bowl, whip the cream until stiff peaks form. Be careful not to overwhip, as the cream can turn buttery.
- Using the bowl with the egg whites, beat them with clean beaters until stiff peaks form. The egg whites should be glossy and hold their shape when you lift the beaters.
- Gently fold the whipped cream into the Quark mixture using a spatula, being careful not to deflate the cream. Next, gently fold in the beaten egg whites until the batter is light and airy. Take care not to overmix, as you want to preserve as much volume as possible.
- Drain the apricots or sour cherries thoroughly, removing any excess juice to prevent the cake from becoming soggy.
- Evenly distribute the drained fruit over the prepared Mürbeteig base in the springform pan, arranging them in a single layer so each slice will have fruit.
- Pour the Quark mixture over the fruit, spreading it evenly with a spatula or the back of a spoon to cover all the fruit and reach the edges of the pan.
- Place the springform pan on the lowest rack of your oven. Bake the cake at 180°C (350°F) convection (fan-forced) for about 60 minutes. Do not preheat the oven. The cake should be set and lightly golden on top when done.
- After baking, turn off the oven and let the cake sit for 10-15 minutes with the oven door slightly ajar to minimize cracking. Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, carefully release the springform and transfer the cake to a serving platter.
- Refrigerate the cake for at least 2 hours before serving to allow it to set fully. Serve chilled, optionally dusted with powdered sugar.
Notes
For best results, ensure that all ingredients are at room temperature before beginning. The cake will be slightly wobbly in the center when you take it out of the oven but will firm up as it cools. You can use either apricots or sour cherries depending on your preference; both add a delightful fruity note that balances the creamy filling. Letting the cake cool gradually in the oven helps prevent cracks. This cake tastes even better the next day after the flavors have melded.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
