| This is the real thing! Use
quark and cream for the best melt-in-the-mouth texture. As
a variation add some sultanas
to the cheese mixture. Make this the day before you intend
to serve it so it can chill and firm. It is best made in
a traditional springform cake tin with a removable base.
Serves 6-8
Ingredients
25 cm (10-inch) sponge flan base
500 g quark
284 ml carton soured cream
284 ml carton double cream
200 g (7 oz) caster sugar
3 large free-range eggs, beaten
juice of 1 lemon
2 sachets vanilla sugar or 2 teaspoons vanilla essence
sultanas (optional)
sifted icing sugar, to serve
Method
- Heat the oven to Gas Mark 3/170?C/320?F
Lightly grease the sides of a 23 cm (9-inch) springform
cake tin. Using the base as a template cut out the sponge
flan
to fit inside the tin. Line the base first with a disc
of baking parchment then press the cut sponge round down
on
the base of the tin. Make sure it is a snug fit so the
liquid mixture doesn’t seep out during baking.
- Beat together the quark, two creams, sugar, eggs, lemon
and vanilla sugar or essence to a smooth cream in a food
processor or by hand in a large bowl. (If sultanas are
to be used, add two good handfuls at this stage.)
- Pour on top of the sponge flan base and bake for about
40 minutes until the top is golden brown. Turn off the
oven and leave the cake inside to cool for another hour
to prevent
the surface cracking.
- Chill the cake in the fridge overnight until very firm,
then run a table knife inside the rim of the tin to loosen
and remove the cake. Slide a palette knife under the
base and slip the cake onto a flat cake platter. Dust the
top
with sifted icing sugar and serve.
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