http___www.thursdaycooking.com.hr_2020_05_quark-vanilla-cheesecake-with-roasted.html_1.xml
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Cake with Strawberry Filling Ingredients - Ingredients - 1 Springform pan (26 cm) - For the cake - 3 eggs - 90 grams sugar - 90 grams Pastry flour - Baking powder - For the filling - 250 grams Strawberries - 70 grams Marzipan - 50 grams powdered sugar - 30 grams ground Pistachio - 8 sheets gelatin - juice of lemons - 450 grams Yogurt (0.1% fat) - 150 grams sugar - 2 packages Vanilla sugar - 200 grams Whipped cream - For the topping - 500 grams Strawberries - 300 grams Whipped cream - 1 package whipped cream stabilizer - slivered almonds Preparation steps For the cake: Separate the eggs. Whip the egg whites with 1 tablespoon of sugar and a pinch of salt. Beat the egg yolks until creamy with the remaining sugar and 2 tablespoons of lukewarm water. Fold the sifted flour and baking powder into the egg whites. Fold the egg yolks into the whites. Spread into a parchment-lined springform pan. Bake for 25 minutes at 175°C (approximately 350°F). For the filling: Rinse the strawberries and cut into quarter. Mix the marzipan with the powdered sugar and pistachios. Roll between the plastic wrap into 2 thin disks about 26 cm (approximately 10 inches) in diameter. Soak the gelatin in cold water until soft, about 10 minutes. Mix the yogurt with the sugar, vanilla sugar, and lemon juice until smooth. Squeeze the excess water from the gelatin and melt in a small saucepan over low heat. Mix the gelatin with some yogurt and then fold into the entire yogurt. To assemble: Beat the cream until stiff and fold in the strawberries. Cut the cake in half horizontally. Place a disc of marzipan on the bottom layer of the cake. Place the bottom layer in a cake ring. Transfer the cream onto the cake. Cover with the second layer of marzipan and top with the cake. Chill for at least 4 hours. For the topping: Beat the cream and stabilizer until stiff. Rinse the strawberries and cut into thin slices. Pipe a whipped cream border onto the cake and sprinkle with almonds. Pipe the cream rosettes and decorate with strawberry slices.
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RECEPT: Za podlogu: 200 g mljevenih digestive keksa 50 g mljevenih badema 75 g otopljenog maslaca Za nadjev: 500 g krem sira 3 jaja 40 g škrobnog brašna 130 g šećera srž mahune vanilije 200 ml vrhnja za šlag prstohvat soli Za jagode: 250 g jagoda 2-3 žlice šećera 1 žlica acceta balsamica Zagrijte pećnicu na 200 C. Namastite okrugli kalup za tortu. Pomiješajte mljevene kekse i badema s otopljenim maslacom. Dobivenu smjesu utisnite u pripremljeni kalup za tortu. Pecite u prethodno zagrijanoj pećnici 15 minuta. Ohladite. Za nadjev odvojite bjelanjke od žumanjka. Bjelanjke s prstohvatom soli istucite u čvrsti snijeg. U prikladnu posudu stavite žumanjke, sir, škrobno brašno,šećer, srž vanilije i vrhnje za šlag pa izradite mikserom dok ne dobijete jednoličnu smjesu. Umiješajte i snijeg od bjelanjaka. Dobivenu smjesu prelijte preko ohlađene podloge i zagladite površinu. Pecite u pećnici zagrijanoj na 200 C 15-ak minuta pa smanjite temperaturu na 180 C i nastavite peći tortu još 40 minuta. Isključite pećnicu i otvorite vrata pa ostavite tortu unutra da se ohladi. Ohlađenu tortu stavite u hladnjak na dodatno hlađenje, najbolje preko noći. Za preljev od jagoda zagrijte pećnicu na 180 C. Jagode očistite pa ih stavite u vatrostalnu posudu. Dodajte šećer i acceto balsamico i izmiješajte. Pecite u prethodno zagrijanoj pećnici 45 minuta dok ne dobijete gusti preljev. Ohladite. Ohlađenu tortu preljite pripremljenim preljevom i poslužite.