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Käsetorte
Zutaten für eine 26-er Springform:
Boden:
100 g Butter
100 g Zucker
225 g Weizenmehl
3 Eigelb
1 1/2 TL Backpulver
Füllung:
750 g Magerquark
500 ml Milch
2 Päckchen Vanillepuddingpulver
200 g Zucker
4 Eiweiß
1/2 Fläschchen Zitronenaroma
30 g Rosinen
Für die Form:
Butter
1 Eigelb zum Bestreichen
Zubereitung
Boden:
1. Zutaten für den Boden zu einem glat
-
ten Teig verkneten und kühl stellen.
2. Die Form mit Butter einfetten.
3. Teig ausrollen, in die Form geben,
am Rand hoch drücken, mit einer Ga
-
bel mehrmals einstechen und backen.
Einstellung:
Kuchen Spezial
185 °C 10 - 15 Minuten
Einschubebene: 3. von unten
Füllung:
1. Aus Milch, Zucker und Vanillepud
-
dingpulver einen Pudding kochen,
Quark in den noch heißen Pudding rüh
-
ren, Zitronenaroma und Rosinen hinzu
-
fügen.
2. Eiweiß steif schlagen und unter die
Quarkcreme heben.
3. Quarkcreme auf den vorgebackenen
Boden geben und glatt streichen.
4. Eigelb glatt rühren, auf die Quarkcre
-
me streichen und die Torte fertig ba
-
cken.
Einstellung:
Kuchen Spezial:
125 - 135 °C 60 – 70 Minuten
Einschubebene: 3. von unten
Rezepte Kuchen Spezial
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