Quick curd cake
INGREDIENTS:
3 eggs (size M)
100 g sugar
1 pack of Dr. Oetker vanilla sugar
100 g plain flour
1 level teaspoon of Dr. Oetker baking powder
25 g cornstarch
COTTAGE CHEESE CREAM
375 ml cold milk
1 pack of Dr. Oetker curd/yogurt cake aid
500 g curd cheese (20%)
FOR SPRINKLING
a little icing sugar
PREPARATION:
Beat the eggs with the sugar and vanilla sugar with a hand mixer (beaters) until frothy. Mix the flour with the baking powder and starch, sift over the top and fold in with a wooden spoon.
Pour the mixture into a springform pan (26 cm Ø) with the bottom lined with baking paper and smooth it out.
Push the pan on the rack in the middle of the preheated oven. Baking time: about 25 minutes. Top and bottom heat: 180 °C / hot air: 160 °C
Cut the cooled cake in half once and turn it over with the springform pan edge.
Put the milk and cream powder in a mixing bowl and beat with the hand mixer (beaters) on the highest setting for about 3 minutes. Briefly stir in the curd in about 4 portions until a uniform mixture is formed.
Pour the cream into the pan and smooth it out. Place the top of the cake on top and press down lightly. Chill the cake for about 2 hours.
Sprinkle the cake with icing sugar before serving.
