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Dr. Oetker Creamy Cheese Tart

Short description:

Cake mix for a creamy cheese tart.

Price in points: 180 points
In stock

Who does not remember this German main staple? This creamy cheese tart is a perfect combination of fluffy yellow cake, layered with a light and airy cheese cream. All baking instructions are in German language.

Translation of the basic instructions:

You need: 10" springform pan, parchment paper. You add: 7 tbs of softened butter, 1 pint heavy whipping cream, 3/4 cup lukewarm water, 3 eggs, 17 oz Quark (can also be substituted with low-fat greek yogurt, plain).

  1. Preheat the oven to 340°F. Lightly grease springform pan and line with parchment paper. In a medium size bowl combine cake mix (Backmischung), butter and eggs and beat on low until well blended, using a handheld mixer. Continue beating on high for 2 minutes until cake batter is smooth. Pour cake batter into the springform pan, smooth out and bake in the lower third of the oven for approximately 30 minutes. Gently separate cake from springform pan using a butter knife. Carefully flip cake onto a parchment paper lined cooling rack and remove sprinform pan as well as the parchment paper that was used to line the springform pan. Let cool to room temperature.
  2. Once cooled cut the cake in half, horizontally. Place one half of the cake onto a cake platter and place the cleaned outer ring of your springform pan around the cake.
  3. For the filling pour cool heavy whipping cream into a medium size bowl and beat on high until stiff peaks, using a handheld mixer with the beater attachments. Set aside. In a separate bowl combine lukewarm water with the filling mixture (Füllung), using a wire whisk, then add Quark (or low-fat greek yogurt, plain) and whisk until all lumps have dissolved. Now carefully fold whipped cream into the filling mix until incorporated. Pour filling into the prepared springform ring, smooth out, using a spatula or the back of a spoon. Cover with the remaining half of the cake and press down lightly. Place the cake in the refrigerator for at least two hours before serving. Remove the outer ring of the springform pan, lightly dust cake with the decorative sugar. Enjoy!

Store dry and protect from heat.

385g / 13.6 oz NET. WT.


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Sugar, WHEAT FLOUR, WHEAT STARCH, gelatin, modified starch, 2.5% powdered sugar, baking soda (baking agents disodium diphosphate, sodium bicarbonate), rice starch, emulsifiers (polyglycerol esters of edible fatty acids (E475), mono- and diglycerides of fatty acids (E471), polysorbate-80 (E433)), citric acid, flavoring, thickening agent sodium carboxymethyl cellulose (E466).

Zucker, WEIZENMEHL, WEIZENSTÄRKE, Gelatine, modifizierte Stärke, 2.5% Puderzucker, Backpulver (Backtriebmittel Dinatriumdiphosphat, Natriumhydrogencarbonat), Reisstärke, Emulgatoren (E475, E471, E433), Säuerungsmittel Citronensäure, Aroma, Verdickungsmittel E466.