Cheesecake skewers

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
3.3 3
PREP TIME
1 20 mins
TOTAL TIME
60 mins

Ingredients

Servings: 90
  • 150 g soft butter
  • 3 pck. Vanilla sugar
  • 1 pinch Salt
  • 275 g Sugar
  • 7 Eggs (Gr. M)
  • 150 g Flour
  • 2 teaspoons deleted Baking Powder
  • 1 pck. Pudding powder vanilla flavour (for cooking)
  • 1 kg Low-fat curd
  • 250 g Fresh cream
  • 500 g Raspberries
  • 450 g Strawberries
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Bamboo skewers

Directions

  1. 1

    Stir pudding powder, 3 tablespoons sugar and 6 tablespoons milk until smooth. Stir into the boiling milk, bring to the boil and simmer for 1 minute. Remove from the heat. Whip 1 packet of vanilla sugar, salt and 150 g sugar with the whisk of the hand mixer until white-creamy. Stir in the eggs one by one. Mix flour and baking powder. Stir the flour mixture into the butter-egg mixture. Spread the dough evenly on a greased and floured baking tray (40 x 36 cm).

  2. 2

    Separate eggs. Beat egg whites until stiff. Whisk the egg yolks, 125 g sugar and 2 packets of vanilla sugar until white-creamy. Stir in pudding powder, quark and crème fraiche. Fold in 2 portions of beaten egg white. Spread the quark mixture evenly on the other dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Remove the cake and put it in a cool place for about 2 hours.

  3. 3

    Cut the cake into cubes (4 x 4 cm). Wash the strawberries, drain well and cut into quarters. Sort the raspberries. Skewer 1 raspberry and 1 strawberry quarter per cube with a bamboo skewer.

Nutrition Facts

KCAL
60 kcal
CARBS
6 g
FATS
3 g
PROTEINS
2 g