Kiwi quark cake

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Ingredients:

50 gr hover for conversion raisins

5 tablespoons rum

3 eggs

100 gr hover for conversion sugar

80 gr hover for conversion flour

2 tablespoons cornstarch

gelatine powder for 5 dl liquid

500 gr hover for conversion thin quark

3 egg yolks

175 gr hover for conversion sugar

grated peel and juice of 1 orange

250 ml hover for conversion whipping cream

4-5 kiwi's

extra:

oven, springform Ø 22-24 cm

 

Preparation:

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Soak the raisins a night in rum.
Preheat the oven to 200°C/395°F (fan oven 180°C/360°F). Make the bottom according to the basic recipe 1, bake 20 minutes and let cool on a wire rack. Place the bottom on a plate and place the greased ring of the springform back on.

Prepare:

Dissolve the gelatine according the package. Mix quark, beaten egg yolks, sugar, orange grater and juice, whipped cream, gelatine and drained raisins and divide over the cake bottom. Spread the upper part with the convex side of a spoon.
Peel the kiwi and cut in thin slices. Garnish the cake.
Place the cake 3 hours in the fridge to firm.
 

 

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