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

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Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

ready in 2 h. 10 min.

Ready in

Calories:

518

calories

Calories

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Nutritional values

1 <none> contains
(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 %)

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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

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Ingredients

for

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

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Preparation steps

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.

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

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.

Fold the beaten egg whites into the quark mixture.

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.

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