Ingredients:
- 250 g Quark cheese
- 250 g Philadelphia cheese
- 227 g condensed milk
- 230 g milk
- 5 egg yolks (110g)
- Butter
Optional for the topping:
- For the topping:
- 8 g gelatine sheets
- 50 g water
- 50 g sugar
- 1 cc lemon juice
- 200 g strawberries
Preparation:
- Put the butterfly accessory in the mixing jar.
- Mix all the ingredients except the butter on speed 2 for 2 minutes.
- Paint a cake tin (ideally borosilicate) with butter.
- Fill it with the batter and bake in a preheated oven with the fan at 120 degrees Celsius for one hour and 20 minutes.
- Leave to cool before unmoulding.
For the topping:
- Soak the gelatine sheets in cold water.
- Put the water, sugar and lemon juice in the mixing jar. Select “sauce”, speed 1, 100 degrees, 8 minutes.
- Add the cleaned strawberries and continue with the same programme, speed 4, 100 degrees, 5 minutes.
- Add the hydrated and drained gelatine. Blend, speed 1, 30 seconds.
- Finish blending with “pulse” if necessary so that the gelatine is perfectly incorporated into the mixture.
- Strain and pour over the cooked and cooled cake to solidify.
