Dr. Oetker Cheese-Cream Cake

*Preparation*

The package contains:

• 235 g baking mix for the dough
• 140 g mix for the filling
• 10 g decorative sugar

You need: Springform pan (Ø 26 cm; 10.2″), a little fat, baking paper, cake ring

And you add:

• 100 g soft margarine or butter 3 eggs (size M) – 3.5 oz.
• 500 g cold whipped cream – 17.6 oz.
• 200 ml warm water – 0,85 cup – 6.8 US fl.oz.
• 500 g quark (low-fat level) – 17.6 oz.

1 Prepare and bake the dough

Grease the springform base and cover with baking paper.

Preheat oven:
Top / bottom heat: around 170°C /  340°F
Convection oven: around 150°C / 300 °F

Pour the batter mix into a mixing bowl, add butter or margarine and eggs. Process everything with a mixer (stirring rods) on the highest setting in about 3 minutes to a smooth dough.

Pour the batter into the springform pan, smooth it out and place it on the wire rack in the oven. Inset: lower third. Baking time: approx. 30 min.

Loosen and remove the springform rim. Turn the cake out onto a cake rack lined with baking paper and let it cool.

2 Prepare the bottom

Remove any baking paper from the bottom. Cut the cake horizontally once.

Place the bottom base on a cake plate. Place the cake ring or the cleaned springform pan around it.

3 The filling

Whip the cream. Pour the mixture for the filling into a mixing bowl, add warm water and stir well with a whisk.

Stir in the quark in portions, then fold in the cream. Spread the filling on the floor.

Place the top base or cut pieces of cake on top, press lightly and place in the refrigerator for at least 2 hours.

Loosen and remove the cake ring before serving. Sprinkle the cake with decorative sugar.