CECECECECECECECECECECE
E
LELELELELELELELELELELELELELLLL
BRBRBRBRBRBR
R
BRBRBRBR
RR
BR
RR
BR
R
ATATATATATATAT
TT
AT
T
ATAT
TT
ATATA
IOIOOOIOOIOOOOIOIOIOOIOOIOIO
N N N N N NN N N N N NNN
CACACACACACACACACACACACACACACA
AAA
C
KEKEKEKEKEKEKEKEKEKEKEKEKE
EE
KKK
SSSSSSSSSSSSSSSSSSSS
Gâteau variations
German Cream Cheese Torte
This German dessert is a cross between a cheesecake and a sponge cake. It makes a good party dessertas it can be made in advance.Method1 Preheat the oven to 350°F (180°C). Greasethe pan and dust with flour.2 Cream the butter or margarine and^2 ⁄ 3 cupsugar together. Beat in the eggs, one at atime, until the mixture is smooth and creamy.Sift together the flour and baking powder,and fold into the batter with the zest. Spooninto the pan and bake for 30 minutes, oruntil well risen. Turn the cake out onto a wirerack. Slice it in half horizontally with aserrated knife. Allow it to cool completely.3 To make the filling, heat the lemon juicein a small pan, then remove from the heat.Add the gelatin to the lemon juice. Stir untildissolved, then let cool.4 Whisk the cream until firm. Beat togetherthe quark, zest, and the remaining sugar,Chilling time
3 hrs, or overnightSpecial equipment
9in (22cm) springform panIngredients
11 tbsp unsalted butter, softened,
or soft margarine, plus extra for greasing
1 cup sugar
3 large eggs
1 cup all-purpose flour
1 tsp baking powder
juice of 2 lemons and finely grated zest of 1
1 tbsp unflavored powdered gelatin
1 cup heavy cream
1 cup (9oz) quark, or see Baker’s Tip
confectioner’s sugar, for dustingSERVES
8–1040
MINS30
MINSBAKER’S TIP
If you cannot find any quark it can easily
be substituted with low-fat cottage cheese,
processed to a paste in a food processor
with blade attachment.then beat in the lemon juice and gelatin.Fold in the cream.5 Spoon the filling onto one cake half.Slice the second half into eight pieces andarrange on top of the filling; pre-cutting thetop layer makes it easier to serve. Chill forat least 3 hours, or overnight. Sift overconfectioner’s sugar and sprinkle withlemon zest.PREPARE AHEAD Can be made up to 3 daysahead and kept in the refrigerator.