Cheesecake with Candied Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,475 cal. | (213 %) | ||
| Protein | 131 g | (134 %) | ||
| Fat | 255 g | (220 %) | ||
| Carbohydrates | 410 g | (273 %) | ||
| Sugar added | 282 g | (1,128 %) | ||
| Roughage | 15.5 g | (52 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 14.2 μg | (71 %) | ||
| Vitamin E | 15.2 mg | (127 %) | ||
| Vitamin K | 58.7 μg | (98 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 3.4 mg | (309 %) | ||
| Niacin | 33.1 mg | (276 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 400 μg | (133 %) | ||
| Pantothenic acid | 10.5 mg | (175 %) | ||
| Biotin | 134.5 μg | (299 %) | ||
| Vitamin B₁₂ | 12.1 μg | (403 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 2,965 mg | (74 %) | ||
| Calcium | 997 mg | (100 %) | ||
| Magnesium | 360 mg | (120 %) | ||
| Iron | 29.1 mg | (194 %) | ||
| Iodine | 74 μg | (37 %) | ||
| Zinc | 13.5 mg | (169 %) | ||
| Saturated fatty acids | 152.9 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 2,037 mg | |||
| Complete sugar | 317 g |
Ingredients
- Ingredients
- 2 hardboiled eggs
- 200 grams butter
- 200 grams sugar
- 5 eggs
- 1 tsp grated Lemon peel
- 4 Tbsps lemon juice
- 500 grams Quark (Magerstufe)
- 2 Tbsps Semolina flour
- 50 grams Pastry flour
- 3 Tbsps cornstarch
- ½ packet Baking powder
- 125 grams dark Couverture (min. 45% cocoa)
- 1 Tbsp Coconut oil
- 100 grams candied mixed Fruit (diced)
Preparation steps
Preheat the oven to 180°C (approximately 350°F) Line a square baking pan with parchment paper. Peel the hard-boiled eggs, separate the whites and yolks then chop the egg whites, and set the yolks aside. Beat the butter and sugar until light and fluffy. Beat the raw eggs and mix gradually into the butter-sugar mixture until foamy.
Add the lemon zest and juice to the mixture, then stir in the cheese. Sift together the flours, cornstarch and baking powder, then add to the batter in spoonfuls. Finally, fold the hardboiled egg whites into the batter and pour evenly into the pan. Bake in a preheated oven until a toothpick inserted into the center comes out clear, about 45-60 minutes. Remove and let cool.
For the icing, melt the chocolate with the coconut oil in a double boiler. Spread over the cooled cake, decorate with candied fruit and let dry. Serve cut into small pieces.
