Cream Cheese and Sponge Stacks

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Cream Cheese and Sponge Stacks
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 48 min.
Ready in

Ingredients

for
4
For the cream
1 sheet
cup
low-fat Quark
1
Lime (juiced)
½
Vanilla pod (seeds scrapped out)
¼ cup
0.333 cup
whipping cream
For the sponge cake
2
eggs (separated)
3 tablespoons
1 tablespoon
¼ cup
2 tablespoons
Plus
1 ⅔ cups
Strawberries (sliced)
2 tablespoons
4 tablespoons

Preparation steps

1.
To make the cream, soften the gelatine in cold water.
2.
Mix together the quark, lime juice, vanilla and sugar. Whip the cream.
3.
Wring out the gelatin and dissolve in a pot on a moderate heat. Stir in 1-2 tbsp of the quark mixture and then stir the gelatine mixture into the remaining quark mixture. Fold in the cream and transfer to a shallow dish. Chill in the fridge for at least 2 hours.
4.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a baking tray with greaseproof paper.
5.
Beat the egg whites with a pinch of salt until stiff. Mix the egg yolks with the sugar and vanilla sugar until creamy. Place the beaten egg whites on top and sieve in the flour and the cornflour. Fold together to create a light mixture and then transfer to a pipping bag with a round nozzle.
6.
Pipe blobs of cake mixture approx. 4 cm in diameter onto the prepared baking tray and bake fro 8-10 minutes until golden brown. Leave to cool.
7.
Mix the strawberries with the icing sugar and leave to steep.
8.
Place two sponge cake bites into each glass and drizzle with the liqueur. Cut circles out of the cream and place on top. Finish with strawberries and serve.