🍰 Torta alla crema di formaggio e cioccolato

Name: Torta alla crema di formaggio e cioccolato
Total time: 30 min
Yield: 4 porzioni
Ingredients: Eggs 6 pcs; Salt pinch; Sugar 300 g; Vanilla extract 2 tsp; Sunflower oil 150 ml; Alcohol-free egg liqueur 300 ml; Wheat flour, Type 405 450 g; lievito in polvere 3 cucchiaino; Almonds, ground 200 g; Quark 40 % fat in dry matter 500 g; zucchero a velo 100 g; panna da montare 400 g; San-apart 9 tsp; Mandarins from the can 175 g; Coating, dark chocolate 50 g; Almonds, sliced 40 g

286 kcal · 30 min · 4 porzioni

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Ingredienti

Eggs 6 pcs
Salt pinch
Sugar 300 g
Vanilla extract 2 tsp
Sunflower oil 150 ml
Alcohol-free egg liqueur 300 ml
Wheat flour, Type 405 450 g
lievito in polvere 3 cucchiaino
Almonds, ground 200 g
Quark 40 % fat in dry matter 500 g
zucchero a velo 100 g
panna da montare 400 g
San-apart 9 tsp
Mandarins from the can 175 g
Coating, dark chocolate 50 g
Almonds, sliced 40 g

Preparazione

1. Preheat the oven to 170 degrees top and bottom heat.
2. Line a baking sheet with baking paper.
3. Place a baking ring on the prepared sheet.
4. Whip the eggs with a pinch of salt, the sugar and one teaspoon of vanilla extract until creamy in five to ten minutes.
5. Stir in the sunflower oil and the egg liqueur briefly into the egg mixture.
6. Mix the flour with the baking powder.
7. Fold in the flour mixture and the ground almonds briefly into the batter.
8. Pour the batter into the baking ring.
9. Smooth the surface of the batter.
10. Bake the cake base in the preheated oven for about 25 to 30 minutes.
11. Take the cake out of the oven.
12. Let the cake base cool completely.
13. Whisk the quark with one teaspoon of vanilla extract and the icing sugar until creamy.
14. Add the cream slowly.
15. Whip the cream stiff with a cream stabilizer.
16. Remove the baking ring and the baking foil from the cake base.
17. Place the cake base on a cake plate.
18. Place the baking ring back around the cake base.
19. Spread the quark cream evenly on the cake base.
20. Smooth the surface of the cream.
21. Carefully remove the baking ring.
22. Drain the mandarins from the can.
23. Melt two thirds of the coating in the microwave or over a water bath.
24. Stir the remaining third of the coating into the melted chocolate until it is also melted.
25. Fill the chocolate into a small piping bag.
26. Toast the almonds in a non-stick pan without fat until fragrant.
27. Let the roasted almonds cool.

Valori per porzione

kcal: 286
Protein: 6 g · Fett/Fat: 15 g · Carbs: 32 g