Cream Cake – Mock Cheesecake
This cream cake resembles a cheesecake even though it contains no quark. A crisp pastry hides a delicate pudding filling with sour cream and whipped egg whites. The recipe also shows a simple trick for transferring the rolled-out dough to the tray without damaging it.
Prep: 1 h 20 min
Cook: 40 min
Servings: 1
Method
01.
Prepare the dough: Stir the salt, sugar and baking powder into the flour. Work in the softened butter and egg yolks, then knead into a compact dough. If it is too stiff, add 1-2 tbsp milk. Chill the dough for 1 hour.
02.
Prepare the egg white foam: Meanwhile, prepare the filling. Whisk the egg whites to stiff peaks.
03.
Prepare the pudding filling: Stir both pudding powders into a smaller part of the milk. Put the larger part of the milk into a saucepan with the sugars and a pinch of salt, bring to the boil, then stir in the milk with the pudding powder. Cook until thickened, then remove from the heat.
04.
Finish the filling: While the pudding is still warm, stir in the sour cream and then gradually fold in the egg white foam. Heat the oven to 180 °C.
05.
Assemble the cake: Once the dough has chilled, divide it into 2 parts. Roll one part into a thicker sheet on baking paper and transfer it to the baking tray. Spread the prepared cream over the dough and cover with the second part of the dough.
06.
Baking: Bake at 180-200 °C for about 40 minutes. After baking, sprinkle the surface with icing sugar.
