Kiwi quark cake
5 tablespoons rum
2 tablespoons cornstarch
gelatin powder for 5 dl liquid
grated peel and juice of 1 orange
oven, springform Ø 22-24 cm
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Preparation in advance:
Soak the raisins overnight 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.
How to prepare:
Dissolve the gelatin according the package. Mix quark, beaten egg yolks, sugar, orange grater and juice, whipped cream, gelatin 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.
First published: April 12, 2003, Netherlands
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