Soft Cheese Cake Squares
(0 votes)
(0 votes)
Health Score:
5,6 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
518
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 518 kcal | (25 %) | ||
| Protein | 14.07 g | (14 %) | ||
| Fat | 20.31 g | (18 %) | ||
| Carbohydrates | 66.83 g | (45 %) | ||
| Sugar added | 16.77 g | (67 %) | ||
| Roughage | 1.44 g | (5 %) |
more nutritional values
| Vitamin A | 222.19 mg | (27,774 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 5.48 mg | (46 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 2.69 mg | (22 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 81.06 μg | (27 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.86 μg | (2 %) | ||
| Vitamin B₁₂ | 0.78 μg | (26 %) | ||
| Vitamin C | 1.58 mg | (2 %) | ||
| Potassium | 245.86 mg | (6 %) | ||
| Calcium | 158.03 mg | (16 %) | ||
| Magnesium | 40.05 mg | (13 %) | ||
| Iron | 1.94 mg | (13 %) | ||
| Iodine | 37.02 μg | (19 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 8.65 g | |||
| Cholesterol | 133.12 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the yeast dough
- 2 ⅔ cups all-purpose flour
- 1 cube Yeast (42 g)
- ½ cup warm milk
- 0.333 cup sugar
- ½ cup soft butter
- 1 pinch salt
- For the topping
- 1 packet vanilla pudding mix (blancmange)
- 1 cup milk
- ⅔ cup sugar
- 1 teaspoon grated lemon zest
- 3 tablespoons lemon juice
- 6 eggs (separated)
- 1 pinch salt
- 1 teaspoon vanilla extract
- 3.333 cups Quark
- ½ cup raisins
- 1 cup Almond flour
- For the icing
- 1 ¼ cups nut nougat
Preparation steps
1.
For the yeast dough, cream the yeast with the milk and 1 tbsp sugar, then put into a mixing bowl with the rest of the dough ingredients and knead to a smooth dough, using the dough hook of an electric mixer. Cover and put in a warm place to rise for about 30 minutes.
2.
Put half the blancmange powder into a pan with the milk and 75 g sugar, boil until it thickens and then chill.
3.
Whisk the egg whites stiffly with the salt. Mix the egg yolks with the rest of the sugar and vanilla extract until foamy. Add the quark, lemon rind and juice, raisins, ground almonds, blancmange and the rest of the blancmange powder and mix thoroughly.
4.
Fold the beaten egg whites into the quark mixture.
5.
Grease a baking tray. Knead the dough and roll out on the baking tray. Spread the quark mixture on the dough and bake in an oven preheated to 170°C (150° fan) | 325F | gas 3 for about 50 minutes. Take out and cool slightly.
6.
To ice, melt the nougat in a bain-marie, spread on the cake and leave to cool completely. Cut into squares before serving.
