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

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

eggs (separated)

1 pinch

1 teaspoon

3.333 cups

½ cup

1 cup

For the icing

1 ¼ cups

nut nougat

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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.