Goat Cheese Cake with Fig Topping
- For the cake
- 30 grams
- 80 grams
Cookie (such as butter cookies)
- 250 grams
- 250 grams
- 1 packet
Instant pudding mix (vanilla)
- 75 grams
- 2 tablespoons
organic Lemon (juiced and zested)
- For decoratiing
- 4 tablespoons
For the cake, preheat the oven to 160°C (approximately 325°F). Grease the springform pan (use a generous amount of butter for the sides) and sprinkle the bottom with the crumbled cookies. Separate the eggs and beat the egg whites until stiff. Mix yolks with the goat cheese, quark, puddding powder, sugar and vanilla sugar until smooth. Stir in lemon juice and lemon zest and fold in the egg whites. Pour the cheese mixture into the springform pan, smooth the surface and bake in oven until a toothpick inserted in the center comes out clean, about 1 hour. If the cake is getting too dark, cover with aluminum foil.
Leave the cake in the turned-off oven off to rest for about 10 minutes, then remove and let cool.
Unmold cake from the pan and place on a serving plate. For decorating, rinse the figs, trim and cut into slices. Top cake with fig slices. Heat jelly in a saucepan until warm, drizzle over the figs, let cool until set and serve.