This product is brought only on a firm order basis, exclusively at the customer's request.

Delivery is made in 10 to 20 working days, depending on the level of crowding and the legal holidays of that period.

According to GEO 34/2014, art. 16 lit. c, the product cannot be returned, as it is not normally stocked and is brought especially for you.

Please order only if you agree to these terms.

This product is brought only on a firm order basis, exclusively at the customer's request.

Delivery is made in 10 to 20 working days, depending on the level of crowding and the legal holidays of that period.

According to GEO 34/2014, art. 16 lit. c, the product cannot be returned, as it is not normally stocked and is brought especially for you.

Please order only if you agree to these terms.

Cream cheese tarts are one of the classic cream cakes that should not be missing from any festive table. They are incredibly tasty because they are not too sweet and are easy to prepare and serve chilled, and the base is quick to prepare. But the cream cheese is a bit more time consuming. Separate the eggs, prepare the gelatin and hope that the cake really hardens nicely and doesn't collapse on the coffee table. We know this concern, which is why we've created the perfect cake aid for you. With our Cream Cheese Cake Cream, you can create the perfect cream without much effort and with guaranteed success.

Preparation temperature
Top/bottom heat: approx. 175 °C
Convection: approx. 150 °C
Baking time: approx. 30 minutes

You will also need:
For the cheese and cream filling:
200 ml of lukewarm water
500 g low-fat quark
500 g cold cream

For the top:
150 g soft margarine or butter
100 g of sugar
1 packet of RUF vanilla sugar
1 pinch of salt
3 eggs
150 g wheat flour
50 g RUFIN corn flour
2 teaspoons RUF baking powder
Method of preparation

leaf

Mix the margarine, sugar, vanilla sugar and salt with an electric hand mixer (beater), first briefly, on the lowest speed, then on the highest speed, until they become foamy. Gradually incorporate the eggs. Mix the wheat flour, buttermilk and baking powder and incorporate. Pour the dough into a greased spring form (Ø 26 cm), level and bake in the preheated oven. Cut the cooled base in half once. Place the bottom half of the base on a cake plate. Place the ring of a springform pan (greased and lined with parchment paper) around the base. Cut the top cake base into 16 pieces. Filling:
Whip the cold cream until firm. Mix the cream powder and water with a whisk. Gradually fold in the quark and fold in the cream. Cake:
Pour the cream on the bottom base and smooth. Place the 16 cake slices on top and press down gently. Refrigerate for at least 3 hours. Remove the cake from the ring with a knife, remove the ring and the baking paper. Dust the cake with icing sugar before serving.

List of ingredients

Sugar, edible gelatin, maltodextrin, modified starch, citric acid acidifier, natural flavor.

Allergens

May contain traces of egg, milk, SOYBEAN and NUTS.

Energy values
100 g dry product
Energy 1660 kJ
Energy 391 kcal
Fat 0 g
of which saturated fatty acids 0 g
Carbohydrates 89.2 g
of which sugar 74.4 g
Protein 8.3 g
Salt 0.13 g