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Taart/cake
32
Biscuitbodem, vullingen
Bereidingstijd: 30minuten
Voor de kwark/room-vulling
500g halfvolle kwark, 20% vet
100g suiker
100ml melk, 3,5% vet
8g vanillesuiker
1citroen | alleen het sap
6witte gelatineblaadjes
500g room
Voor het bestuiven
1eetlepel poedersuiker
Voor de cappuccinovulling
100g chocolade, puur
500g room
6witte gelatineblaadjes
80ml espresso
80ml koffielikeur
16g vanillesuiker
1eetlepel cacao
Voor het bestrijken
3eetlepels room | geslagen
Voor het bestuiven
1eetlepel cacao
Accessoires
Taartschaal
Zeef, fijn
Bereiding kwark/room-vulling
Meng voor de kwark/room-vulling de
kwark met de suiker, de melk, de va-
nillesuiker en het citroensap. Laat de
gelatine in koud water weken. Knijp de
gelatine uit en los deze op in de magne-
tron of op de kookplaat op een lage
stand.
Doe iets van het kwarkmengsel bij de
gelatine en roer het om.
Roer het mengsel door de rest van het
kwarkmengsel en zet het koud weg.
Klop de room stijf en roer deze door het
kwarkmengsel.
Leg een biscuitbodem op een taart-
schaal. Bestrijk de bodem met de
kwarkmassa. Leg de tweede biscuitbo-
dem erop. Opnieuw met kwark be-
strijken. Leg de derde biscuitbodem er-
op.
Laat de taart goed afkoelen. Serveer de
taart met poedersuiker.
32


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