Indulge in the heavenly delight of this Delicate Cheesecake with Creamy Quark Filling! A perfect harmony of flavors and textures awaits in every bite of this exquisite dessert.
Ingredients:
- 1 cup (160 grams / 5.5 ounces) sugar
- 5 eggs
- 1 cup (130 grams / 4.5 ounces) all-purpose flour
- 1 teaspoon lemon zest
- For the Filling:
- 20 grams (0.71 ounces) edible gelatin
- 300 grams (10.5 ounces) quark cheese (9% fat)
- 5 tablespoons (70 grams / 2.5 ounces) powdered sugar
- 250 grams (9 ounces) heavy cream (35% fat)
- 150 grams (5 ounces) water
- Canned pineapple, to taste
Instructions:
Beat egg whites with sugar until stiff peaks form. Gradually add egg yolks, beating well after each addition. Gradually add flour and gently fold until combined.
Pour the batter into a parchment-lined springform pan, swirling it a couple of times. Bake for 25-30 minutes at 180°C (356°F).
Remove the sponge from the pan and discard the parchment paper. Let it cool completely, then cut into two layers.
Soak gelatin in water. Mix quark cheese with heavy cream, powdered sugar, and blend until smooth.
Heat the soaked gelatin until dissolved, then mix it with the quark mixture. Add pineapple pieces.
Place the bottom cake layer back into the springform pan, lining the sides with parchment paper. Once the quark mixture starts to thicken, spread it over the cake layer.
Cover with the second cake layer and refrigerate for 6 hours. Remove from the pan, discard the parchment paper, and dust with powdered sugar. Cut into slices and serve.
Enjoy your meal!
