Ingredients
Cheesecake quark
low-fat quark
sugar
eggs
vanilla bean, scraped out
wheat flour 400
Almond crumble
butter
sugar
wheat flour 400
almonds, white, ground
table salt
Meringue (cold meringue mixture) with berries
egg white
sugar (in three equal portions)
wild berry mix, frozen, thawed and drained
lime zest
Production
Cheesecake quark
Split the vanilla bean lengthwise and scrape out the seeds. Mix all ingredients until a smooth, homogeneous mixture forms.
Almond crumble
Mix all the ingredients into a crumbly mixture. Scatter onto a baking tray lined with baking paper and spread evenly.
Bake at 170°C until golden brown. Leave to cool completely.
Meringue (cold meringue mixture) with berries
Whip the egg whites with one third of the sugar. Gradually add the second third of the sugar while whipping. Carefully fold the remaining sugar into the finished meringue. Gently fold in the berries and lime zest. Process immediately.
Preparing the molds
Press paper liners (15×15 cm) into the wooden boxes (e.g. using a plastic cup). The wooden boxes are not ovenproof, therefore bake the cheesecakes in silicone molds (8 cm Ø, 3 cm high).
Baking
Fill 70 g cheesecake quark mixture into each prepared silicone mold. Bake at 165°C for about 23 minutes. Allow to cool completely.
Storage: The baked cheesecakes can be frozen, but must be garnished fresh each day.
Placing in the boxes
Place the cooled cheesecakes into the prepared wooden boxes (8 cm Ø, 2.5 cm high).
Finishing
Sprinkle the cheesecakes with almond crumble. Prepare the berry meringue fresh and spoon it onto the cakes. Lightly torch the surface.
Garnish with lime zest and fresh red currants.
Evaluation