3 eggs
6 TBS flour
6 TBS sugar
6 TBS Margarine
1/2 tsp baking powder
1/2 tsp lemmon peel if desired
1pinch salt
Combine all ingredients and mix well. Put into a parchament lined 9 in. springform pan. bake at 350 for about 20 minutes or toothpick comes out clean
| 250 g | whipping cream | ||||
| 200 g | Quark - Cream 0.2% fat may substitute with half ricotta (sieved and half marscapone) | ||||
| 300 g | Yogurt (yogurt coconut) 3.5% fat | ||||
| 3 packs | Vanilla sugar | ||||
| 1 tsp | Lemon juice | ||||
| 7 sheets | Gelatin | ||||
| 1 can | Pineapple, small pieces without sugar | ||||
| 6 pieces | Confectionery, (Raffaello, for garnish) |
Preparation
The gelatin in water according to package instructions to soak.
Mix the cheese with yogurt, vanilla sugar and lemon, stir in pineapple chunks. Beat cream until stiff. Gelatin dissolved in 1 tablespoon pineapple juice. Stir a small amount of the gelatin with cream mixture then stir into remaining,(hold a little for garnish) fold whipped cream under and fill cooled cake bottom
refrigerate about 2 hours to solidify. Remove tart ring.
score into 12 pieces. Garnish with the remaining cream on the cake slices topped with whipped cream, put the Raffaello chocolates (either halved on each slice of cake or in whole on every other piece).
Refrigerate until ready to serve cold again.
Mix the cheese with yogurt, vanilla sugar and lemon, stir in pineapple chunks. Beat cream until stiff. Gelatin dissolved in 1 tablespoon pineapple juice. Stir a small amount of the gelatin with cream mixture then stir into remaining,(hold a little for garnish) fold whipped cream under and fill cooled cake bottom
refrigerate about 2 hours to solidify. Remove tart ring.
score into 12 pieces. Garnish with the remaining cream on the cake slices topped with whipped cream, put the Raffaello chocolates (either halved on each slice of cake or in whole on every other piece).
Refrigerate until ready to serve cold again.
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