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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 cups warm milk; 0.333 cups sugar; 0.5 cups soft butter; 1 pinch salt; 1 packet vanilla pudding mix (blancmange); 1 cup milk; 0.667 cups 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 cups raisin; 1 cup Almond flour; 1.25 cups nut nougat

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Difficulty:	easy
Preparation:	50 min
Ready in:	130 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	518 kcal	(26%)
Protein	14 g	(28%)
Fat	20 g	(25%)
Carbohydrates	67 g	(26%)
Added Sugar	17 g	(19%)
Roughage	1 g	(3%)
Vitamin A	222.19 µg	(28%)
Vitamin D	1.4 µg	(28%)
Vitamin E	5.48 mg	(46%)
Vitamin B1	0.27 mg	(25%)
Vitamin B2	0.36 mg	(26%)
Niacin	2.69 mg	(17%)
Vitamin B6	0.03 mg	(2%)
Folate	81.06 µg	(41%)
Pantothenic Acid	0.3 mg	(5%)
Biotin	0.86 µg	(2%)
Vitamin B12	0.78 µg	(31%)
Vitamin C	1.58 mg	(2%)
Potassium	245.86 mg	(12%)
Calcium	158.03 mg	(20%)
Magnesium	40.05 mg	(11%)
Iron	1.94 mg	(14%)
Iodine	37.02 µg	(25%)
Zinc	0.4 mg	(4%)
Saturates	9 g
Uric Acid	0 g
Cholesterol	133.12 mg

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Ingredients

For <none>

For the yeast dough

⅔ cups	All purpose flour
¼ cubes	Fresh yeast (42 g)
⅛ cups	warm milk
0.08 cups	sugar
⅛ cups	soft butter
¼ pinches	salt

For the topping

¼ packets	vanilla pudding mix (blancmange)
¼ cups	milk
⅙ cups	sugar
¼ teaspoons	grated lemon zest
¾ tablespoons	lemon juice
1 ½	eggs separated
¼ pinches	salt
¼ teaspoons	vanilla extract
⅚ cups	Quark
⅛ cups	raisin
¼ cups	Almond flour

For the icing

0.31 cups

nut nougat

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30 min.

moderate

Directions

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.

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