Recipe Book

11 - CHEESE CAKE
Ingredients for the base:
• 150 g flour
• 70 g sugar
• 1 packet vanilla sugar (approximately 8 g)
•1 egg
• 70 g softened butter
Ingredients for the cheese cream:
• 3 egg whites
• 50 g raisins
•2 tablespoons rum
• 750 g low fat quark
•3 egg yolks
• 200 g sugar
• juice of one lemon
• 200 g crème fraîche
• 1 packet of custard powder, vanilla flavour
(40 g or the corresponding amount of
powder for making pudding of 500 ml
milk)
Other:
• Black springform baking tin with 26 cm
diameter, greased
Method:
• Sieve flour into a bowl. Add the rest of
the ingredients and mix with a hand-held
mixer. Then put the mixture in the fridge
for 2 hours. Cover the greased bottom of
the springform tin with about 2/3 of the
mixture and prick several times with a
fork. Form an edge about 3 cm high with
the rest of the mixture. Beat the egg
whites with a hand-held mixer until
forming peaks. Wash the raisins, let them
drain well, sprinkle with the rum and leave
to soak. Put low fat quark, egg yolks,
sugar, lemon juice, crème fraîche and the
custard powder in a mixing bowl and mix
together well. To finish, carefully fold the
beaten egg whites and the raisins into the
quark mixture.
– Oven level: 1
12 - ROLLS
Ingredients:
• 500 g flour, type 405
• 20 g cube of fresh yeast or 1 packet of
dried yeast (approximately 8 g)
• 300 ml water
• 10 g salt
Method:
• Place flour and salt in a large bowl.
Dissolve the yeast in the water and add to
the flour. Knead all ingredients into a
workable dough. Leave the dough to rise
until it doubles in volume. Cut the dough
into pieces, form into rolls and place on
the greased baking tray or patisserie tray
(special accessory). Leave rolls to rise
again for approx. 25 minutes. Before
baking, cut a cross in the rolls. Sprinkle
with poppy, caraway or sesame seeds, if
desired.
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