Curd Cream Cake

Try this delicious cake recipe:

40 min (without resting time), elaborate For the shortcrust pastry:

Quickly knead together ingredients for shortcrust pastry until smooth. Rest dough in refrigerator for 30 min. Roll out the dough, cut it with a cake hoop (25 cm ø). Prick the dough a few times with a fork and bake it blind (180 °C ).

Place the cake ring on the cooled short pastry. Fill pear halves with cranberry compote. Place pear halves evenly on the cake base. Place halved biscuits around the inner edge of the cake ring.

For the curd mixture:

Separate eggs. Whisk egg yolks, salt, cottage cheese a tiny bit of lemon zest and vanilla pulp into milk. Whip egg whites with sugar until stiff. Fold the whipped cream into the curd mixture. Soak the gelatine in cold water, pour away the water and heat the gelatine until it melts. Quickly stir the thin gelatine into the curd mixture.

Spread curd mixture evenly inside cake ring. Cover with halved biscuits and place in the refrigerator for a few hours. Then carefully remove the cake ring and bring the cake to the table sprinkled with sugar.

Drink:

finesse white wine

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