Fruity Cream Cheese Cake Slice
ready in 4 h. 5 min.
- For the base
- 1 cup all-purpose flour
- 1 cup Almond flour
- 0.333 cup cocoa powder
- 0.333 cup sugar
- 1 egg
- ⅔ cup butter
- For the topping
- 9 sheets white gelatin
- 1.333 cups low-fat Quark
- 1.333 cups cream cheese
- ¾ cup sugar
- 2 jars Cherries (720 ml each, drained, juice retained)
- 1.333 cups cream (whipped)
To make the base, mix together the flour, nuts, cocoa, sugar and a pinch of salt. Pile onto the work surface and create a well in the middle. Crack the egg into the well and place the butter around the well. Quickly knead into a smooth pastry, shape into a ball, wrap in cling film and chill for 30 min.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a baking tray.
Roll out the pastry on a floured work surface to fit the baking tray and place it in the prepared tray. Place baking paper and the legumes on top and bake for around 20 min. Remove from the oven, take off the paper and the legumes and leave to cool.
Soften the gelatine in cold water. Mix together the quark, cream cheese, sugar and 4 tbsp cherry juice. Dissolve the gelatine in a pot, add 2 tbsp of the cheese mixture and then transfer to the rest of the creme and fold in the whipped cream.
Arrange half the cherries on the cool base and carefully spread the mixture on top. Chill for around 3 hours.
Place the remaining cherries in a pot with the sugar, cinnamon and a pinch of cloves and cardamom. Mix the cornflour with sufficient water and add to the cherries. Remove from the heat and leave to cool.
Remove the cake from the tray, cut in slices and serve topped with the compote.