This month Jackie has sent us a delicious German recipe for Cream – Cheese – Cake.

Cream – Cheese – Cake

Ingredients:

For the sponge

• 6 eggs at room temperature
• 200g castor sugar
• 1 packet of vanilla sugar or vanilla flavouring
• 1 pinch of salt
• 200g Plain Flour
• 80g cornflour
• 2 teaspoons baking powder

For the cream cheese filling

• 500g double cream
• 500g Quark
• 30g icing sugar
• grated rind of 1 lemon
• vanilla extract

Method:

• Preheat oven to 170c
• Line a 26cm loose rim cake tin with baking paper, but don’t grease the sides
• From the sponge ingredients mix eggs, sugar and vanilla sugar together and beat for at least 10 minutes in a food processor (longer by hand as it is very important to add as much air as possible)
• Sieve together the flour, cornflour, salt and baking powder
• Gently fold into egg mixture
• Add sponge mixture to the tin and bake for 40 to 50 minutes
• When baked loosen the edges with a knife and leave in the cake tin to cool
• To make the cream cheese beat the cream until it thickens
• Mix the Quark with grated rind of the lemon, vanilla extract and icing sugar
• Fold into the cream
• Remove the baking parchment from the cooled sponge cake and slice it horizontally into 2 discs
• Place the cake tin ring around one disc
• Add the Quark/cream mixture
• Replace the top disc and then refrigerate for at least 4 hours or overnight
• Decorate with icing sugar and fruit such as strawberries

For a different version add only half the cream/Quark filling then make a layer of fruit such as mandarins or peaches, spread over the rest of the cream mixture. Then add the top disc of sponge and decorate with icing sugar