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🍰 Sueño de avellana con requesón y uvas

416 kcal · 30 min · 4 raciones

Ingredientes

• Eggs 3 pcs.
• Sugar 150 g
• Salt pinch
• Vanilla extract 2 tsp
• Sunflower oil 80 ml
• Coffee 100 ml
• Wheat flour, Type 405 150 g
• levadura en polvo 1.5 cdta
• Hazelnut kernels, ground 100 g
• Quark, skimmed 250 g
• azúcar glas 40 g
• nata para montar 400 g
• San-apart 6.5 tsp
• Grapes, dark 300 g
• Shaved chocolate, dark 100 g
• Hazelnut kernels, chopped and roasted 50 g

Preparación

1. 1. Preheat the oven to 170 degrees top and bottom heat.
2. 2. Line a springform pan with baking paper and place a cake ring on it.
3. 3. Whisk the eggs with the sugar, a pinch of salt and one teaspoon of vanilla extract until creamy in three to four minutes.
4. 4. Stir in the sunflower oil and coffee into the egg mixture until completely mixed.
5. 5. Fold in the flour, baking powder and ground hazelnuts briefly and gently.
6. 6. Pour the batter into the cake ring and bake it for about 30 minutes in the preheated oven.
7. 7. Take the cake out of the oven and let it cool completely.
8. 8. Mix the quark with the icing sugar and one teaspoon of vanilla extract to a smooth cream.
9. 9. Add the cream and whip the cream stiff with San-apart until it is firm.
10. 10. Halve the grapes and gently fold them into the quark cream.
11. 11. Remove the cake ring and place the cooled base on a cake plate.
12. 12. Cut a very thin slice from the top of the cake.
13. 13. Place the cake ring back around the cake base.
14. 14. Put the quark cream on the base and spread it smooth.
15. 15. Crumble the cut cake slice and mix it with the shaved chocolate and chopped hazelnuts.
16. 16. Distribute the crumb mixture evenly over the quark cream.
17. 17. Place the cake covered in the refrigerator for three to four hours.
18. 18. Carefully remove the cake ring before serving.

Nutrición por ración

• kcal: 416
• Protein: 13 g · Fett/Fat: 25 g · Carbs: 39 g