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🍰 Creamy Pepper and Cream Cheese Cake

541 kcal · 30 min · 4 servings

Creamy Pepper and Cream Cheese Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the peppers thoroughly.
  2. 2. Remove the stem and the seeds.
  3. 3. Cut the peppers in half.
  4. 4. Clean the inside surfaces of all white membranes.
  5. 5. Cut the vegetable into small cubes.
  6. 6. Boil the pepper pieces for 4 to 5 minutes in boiling salted water.
  7. 7. Remove the peppers from the water.
  8. 8. Shock them immediately in ice-cold water to preserve the color.
  9. 9. Puree the drained peppers into a coarse mash.
  10. 10. Place the gelatin in a bowl with cold water.
  11. 11. Let the gelatin soften in it.
  12. 12. Stir the cream cheese mixture smooth with the milk.
  13. 13. Mix mustard, salt, and pepper with the cheese mixture.
  14. 14. Fold in the chopped parsley.
  15. 15. Squeeze the water out of the soaked gelatin.
  16. 16. Dissolve the gelatin in a small saucepan over low heat.
  17. 17. Take 2 to 3 tablespoons of the cream cheese mixture.
  18. 18. Stir this portion into the warm gelatin.
  19. 19. Thoroughly mix the gelatin mixture with the remaining cream cheese.
  20. 20. Gently fold the pepper puree into the mixture.
  21. 21. Crush the biscuit crumbs using a rolling pin.
  22. 22. Knead the crumbs with the soft butter into a dough.
  23. 23. Grease a springform pan.
  24. 24. Press the dough into the pan to form the base.
  25. 25. Pour the cream cheese and pepper mixture into the prepared pan.
  26. 26. Cover the pan with plastic wrap.
  27. 27. Place the cake in the refrigerator for at least 3 hours.
  28. 28. Remove the plastic wrap before serving.
  29. 29. Cut the cake into pieces using a sharp knife.
  30. 30. Serve the cake with toast.

Nutrition per serving