Cream cheese Recipe Raisins can also be brought in before 2 tablespoons rum.

IngredientS:

Teigböden

1 Mürbeteigboden

1 sponge cake

Cream cheese

6 sheets gelatin

100 g milk

175 g granulated sugar

3 egg yolks (size M)

500 g cream

500 g cottage cheese (20%)

Mark from ½ vanilla bean

1 tablespoon lemon juice

1 pinch salt

25 g raisins

Decor

50 g cream

also

1-2 tbsp jam

Powdered sugar for dusting

Method:

1. The Mürbeteigboden as detailed in the baking school described Prepare and roll out about 2 mm thick. After cooling down with jam spread.

2. Also to make the sponge cake recipe that the Cools the soil cut once. A sponge cake with a tart ring switch, the other divided into 12 pieces.

3. For the cream cheese Soak the gelatin in cold water. Milk and sugar to a boil, add the yolks with a whisk Stir and cook, stirring constantly to a cream. Cool Cover the cream with plastic wrap and let cool.

4. Whip the cream lightly. Cottage cheese, vanilla, lemon juice salt and stir into the egg mixture. The squeezed gelatine in a small saucepan and dissolve, cooked with 1 tablespoon Mix the cream and remaining egg mixture to give. First, a Third of the cream with a whisk, stir quickly and then fold the rest.

5. The sponge cake in the cake ring, sprinkle with raisins and Fill with cream cheese. Smooth with the sponge pieces. show Then refrigerate at least 1 hour.

6. Loosen the cake from the ring. Beat the cream until stiff well, the tart edge that once rich and smooth the surface with Powdered sugar. Again, about 30 minutes in the refrigerator.