Fresh curd cheese and fruit cake

Name: Fresh curd cheese and fruit cake
Ingredients: 300 g flour; 200 g butter; 2 sachets vanilla sugar; 100 g sugar; 1 egg; 3 tablespoons breadcrumbs; 80 g butter; 200 g sugar; 3 eggs; 1 kg fresh curd cheese; 1 lemon (grated zest); 1 sachet vanilla pudding powder (40 g); 1 sachet vanilla sugar; 350 g pitted sour cherries drained; 400 g apricots from the compote drained; 30 g powdered sugar

Dessert - Fresh curd cheese and fruit cake by Paulica C. - Recipia

Fresh curd cheese and fruit cake is served cold for dessert, cut into squares. The tender base holds the cheese cream, with sour cherries and apricots on top; once cooled, the squares cut cleanly. I choose well-drained, finely textured fresh curd cheese for a smooth cream. Preparation: 30 minutes. Cooking: 55 minutes. Resting: 90 minutes. Total time: 175 minutes. Servings: 20. Approximately 330 kcal and 11 g protein per serving.

Ingredients

300 g flour
200 g butter
2 sachets vanilla sugar
100 g sugar
1 egg
3 tablespoons breadcrumbs
80 g butter
200 g sugar
3 eggs
1 kg fresh curd cheese
1 lemon (grated zest)
1 sachet vanilla pudding powder (40 g)
1 sachet vanilla sugar
350 g pitted sour cherries drained
400 g apricots from the compote drained
30 g powdered sugar

Preparation

1. Rub the flour with 200 g butter cut into pieces until it has the texture of sand. Add 2 sachets vanilla sugar, 100 g sugar and 1 egg, then knead briefly and refrigerate the dough for 30 minutes. 2. Drain the sour cherries and apricots from the compote. Mix the fruit with the breadcrumbs. 3. Beat 80 g butter with 200 g sugar. Gradually beat in 3 eggs, then mix in the fresh curd cheese, grated lemon zest, the remaining sachet of vanilla sugar and the pudding powder. Beat until smooth. 4. Preheat the oven to 180°C. Line a 30 × 40 cm baking tin with baking paper, press the dough into the tin and prick it here and there with a fork. Bake for 10 minutes, until the surface has dried slightly. 5. Spread the cheese cream over the partially baked base, then arrange the fruit on top. 6. Bake the cake at 180°C for 45 minutes, until lightly browned at the edges and the cream has set. Leave it to cool for at least 60 minutes, then dust with powdered sugar and cut into portions.

Notes

You can make the cake with sour cherries alone; I’ve used only sour cherries when I didn’t have apricots. Half a jar of sour cherries is enough, since the fruit is often packed tightly in the jar. Choose firm apricots from the compote, not very soft ones, so they keep their shape when cut. If the fruit releases a lot of juice after draining, pat it dry before mixing it with the breadcrumbs. A 45 × 40 cm tin gives a thinner layer; a 30 × 40 cm tin keeps the cake taller. It contains gluten, dairy and eggs. Keep covered in the fridge for up to 3 days and serve cut into squares, with black tea.