🍰 Gâteau au quark céleste sur croûte de pain sec

Name: Gâteau au quark céleste sur croûte de pain sec
Total time: 30 min
Yield: 4 portions
Ingredients: 100 g de pain de seigle au blé; 1 Vanilleschote; 1 Bio-Zitrone; fromage blanc maigre 1 kg; 1 sachet Vanillepuddingpulver; 100 g Rohrohrzucker; 3 Eier; 1 pincée Salz; 100 g Rosinen; 1 c. à soupe Puderzucker aus Rohrohrzucker

186 kcal · 30 min · 4 portions

Cuisine gratuitement avec MyFoody →

Ingrédients

100 g de pain de seigle au blé
1 Vanilleschote
1 Bio-Zitrone
fromage blanc maigre 1 kg
1 sachet Vanillepuddingpulver
100 g Rohrohrzucker
3 Eier
1 pincée Salz
100 g Rosinen
1 c. à soupe Puderzucker aus Rohrohrzucker

Préparation

1. Place a piece of baking paper in the bottom of your springform pan.
2. Cover the baking paper completely with the Zwieback.
3. Cut the vanilla pod lengthwise.
4. Scrape out the small black seeds (the pulp) from the pod with a knife.
5. Rinse the lemon briefly under hot water.
6. Pat the lemon dry with a cloth.
7. Finely grate the outer peel of the lemon.
8. Put the quark into a large mixing bowl.
9. Add the vanilla pulp and the lemon peel to the quark.
10. Add the pudding powder to the bowl.
11. Pour in the raw cane sugar.
12. Break the eggs into the mixture.
13. Add a pinch of salt.
14. Mix all ingredients well together.
15. Gently fold in the raisins into the quark mixture.
16. Pour the quark mixture into the prepared pan.
17. Smooth the surface of the mixture.
18. Whisk the egg yolk in a small bowl.
19. Carefully brush the surface of the cake with the egg yolk.
20. Preheat the oven to 180 °C (with fan 160 °C or gas mark 2–3).
21. Bake the cake for about 1 hour.
22. Let the cake cool completely in the pan.
23. Carefully release the cake from the pan.
24. Place the cake on a cake plate.
25. Dust the finished cake with powdered sugar.
26. Serve the cake.

Nutrition par portion

kcal: 186
Protein: 14 g · Fett/Fat: 2 g · Carbs: 26 g