Stone Fruit Cream Cheese Cake

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Stone Fruit Cream Cheese Cake
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h. 45 min.
Ready in
Calories:
295
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie295 kcal(14 %)
Protein26.06 g(27 %)
Fat9.09 g(8 %)
Carbohydrates27.63 g(18 %)
Sugar added13.62 g(54 %)
Roughage1 g(3 %)
Vitamin A142.02 mg(17,753 %)
Vitamin D1.05 μg(5 %)
Vitamin E2.76 mg(23 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.22 mg(20 %)
Niacin1.22 mg(10 %)
Vitamin B₆0.02 mg(1 %)
Folate35.7 μg(12 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.36 μg(1 %)
Vitamin B₁₂0.44 μg(15 %)
Vitamin C3.7 mg(4 %)
Potassium166.41 mg(4 %)
Calcium97.36 mg(10 %)
Magnesium18.97 mg(6 %)
Iron0.87 mg(6 %)
Iodine23.5 μg(12 %)
Zinc0.2 mg(3 %)
Saturated fatty acids4.36 g
Cholesterol80.63 mg
Author of this recipe:

Ingredients

for
1
For the base
4
1 pinch
½ cup
½
organic grated Lemon peel
cup
¼ cup
blanched Almond flour
1 teaspoon
For the cream
10 leaves
white gelatin
2 cups
Peaches (canned)
cup
1 cup
¼ cup
sugar (more according to taste)
cup
cream (30% fat content)
For the garnish
2
Peaches (white)
1 tablespoon
mint (leaves)
How healthy are the main ingredients?
eggsaltsugarPeachPeachsugar
Product recommendation
To test for doneness: Insert a toothpick at a slight angle into the center of the base and take out. If there's no batter sticking to the toothpick and it feels dry, the cake is done. If not, continue baking for a few more minutes.

Preparation steps

1.
For the base:
2.
Preheat the oven to 180°C | 350F | gas 4.
3.
Line the bottom of a spring form pan with baking paper.
4.
Separate the eggs.
5.
Add a pinch of salt to the egg whites and beat until stiff. Fold in half of the sugar.
6.
Whisk the egg yolks with the remaining sugar until foamy. Fold in the egg whites.
7.
Mix the flour, almonds and baking powder together. Sift over the egg mixture and fold in loosely.
8.
Immediately place the batter into the form and bake on the middle rack in the preheated oven for 40--45 minutes.
9.
Test for doneness and remove from the oven. Remove the form and peel off the baking paper. Cool completely on a kitchen rack.
10.
For the cream:
11.
Soften the gelatin in plenty of cold water.
12.
Finely dice the peaches and then puree. Mix in the yogurt and the quark. Sweeten to taste with the sugar.
13.
Take the gelatin from the water and place it in a saucepan. Melt slowly over gentle heat. Stir in a little cream (to temper the mixture). Quickly mix in the rest of the cream.
14.
Beat the cream until stiff. Fold the cream into the yogurt mixture as soon as it begins to gel.
15.
Spread the cream on the torte and refrigerate for at least 4 hours.
16.
For the garnish:
17.
Wash, and remove the pits from the peaches. Thinly slice the flesh.
18.
Place the flesh with 2 tbsp of water into a small saucepan and cook briefly. Sprinkle with sugar and allow to cool.
19.
Remove the torte from the refrigerator and decorate the top with the sliced peaches. Garnish with fresh mint leaves and serve.