Soft Cheese Cake Squares

Name: Soft Cheese Cake Squares
Total time: 2 h 10 min
Yield: 1
Ingredients: 2.667 cups All purpose flour; 1 cube Fresh yeast (42 g); 0.5 cup warm milk; 0.333 cup sugar; 0.5 cup soft butter; 1 pinch salt; 1 packet vanilla pudding mix (blancmange); 1 cup milk; 0.667 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; 0.5 cup raisin; 1 cup Almond flour; 1.25 cups nut nougat

Average: 0 (0 votes)

(0 votes)

Rate recipe

518

calories

Calories

My cookbook

easy

Difficulty

50 min.

Preparation

ready in 2 h. 10 min.

Ready in

Nutritions

1 <none> contains
(Percentage of daily recommendation)

Calorie	518 kcal	(25 %)	more
Protein	14.07 g	(14 %)	more
Fat	20.31 g	(18 %)	more
Carbohydrates	66.83 g	(45 %)	more
Sugar added	16.77 g	(67 %)	more
Roughage	1.44 g	(5 %)	more

Our nutritional traffic light explained

more nutritions

Vitamin A	222.19 mg	(27,774 %)
Vitamin D	1.4 μg	(7 %)	more
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	(3 %)
Folate	81.06 μg	(27 %)	more
Pantothenic acid	0.3 mg	(5 %)
Biotin	0.86 μg	(2 %)	more
Vitamin B₁₂	0.78 μg	(26 %)	more
Vitamin C	1.58 mg	(2 %)
Potassium	245.86 mg	(6 %)	more
Calcium	158.03 mg	(16 %)	more
Magnesium	40.05 mg	(13 %)	more
Iron	1.94 mg	(13 %)	more
Iodine	37.02 μg	(19 %)	more
Zinc	0.4 mg	(6 %)	more
Saturated fatty acids	8.65 g
Cholesterol	133.12 mg		more

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 1 baking tray

For the yeast dough: 2 ⅔ cups
All purpose flour; 1 cube
Fresh 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
raisin; 1 cup
Almond flour

For the icing: 1 ¼ cups
nut nougat

print shopping list

Preparation

Preparation steps

Step 1/6

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.

Step 2/6

Put half the blancmange powder into a pan with the milk and 75 g sugar, boil until it thickens and then chill.

Step 3/6

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.

Step 4/6

Fold the beaten egg whites into the quark mixture.

Step 5/6

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.

Step 6/6

To ice, melt the nougat in a bain-marie, spread on the cake and leave to cool completely. Cut into squares before serving.