Ingredients
- For the shortcrust pastry
- 250 g flour
- 125 g butter + a knob for greasing
- 80 g sugar
- 1 egg
- a pinch of salt
- For the fromage blanc mixture
- 500 g cream cheese
- 135 g sugar
- 1 sachet vanilla sugar
- 4 egg yolks
- 40 g cornflour
- 100 g very cold cream min 30% m.g. min (Put the cream in the freezer for 10 min before use)
- 2 egg whites at room temperature.
Instructions
- Place the flour, butter, sugar, salt and water in the bowl, then mix for 20 sec/speed 4. Remove the dough from the bowl and shape into a flattened ball.
- Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 1 hour.
- Roll out the pastry into the desired shape and place in a buttered tart tin. Prick the pastry several times with a fork and chill until ready to use.
For the fromage blanc mixture
- Use the whisk
- Place the fromage blanc, sugar, vanilla sugar, egg yolks and cornflour in the mixing bowl and blend for 2 mins at speed 3.5 until smooth, then set aside in a large bowl.
- Clean the bowl.
- Use the whisk.
- Place the cream in the bowl and whip for 40 sec - 3 min/speed 3 until the mixture is whipped and fold into the fromage blanc mixture.
- Clean the bowl and whisk.
- Position the whisk and add the egg whites and beat for 5 mins/37°C/Speed 3.5.
- Fold the egg whites into the mixture in the bowl.
- Spread the mixture evenly over the pastry. Preheat the oven to 185°C (fan oven). Bake the cake for 40 to 50 minutes. Place a rack upside down on the tin with the cake still warm and turn it over with a jerk so that the bottom of the cake is facing upwards.
- Leave the cake to cool so that the quark remains firm.
- Turn the cake over again, arrange on a serving dish and dust with icing sugar.
Original recipe by Carlo Sauber
