I feel like I didn’t post anything for a long time and although I am super busy with packing tonight, I decided that I could share another quick recipe with you guys.
Last week I spent some time with my family and since it was my sister’s namesday just a couple of days before (in Poland people celebrate this day and I am half Polish), I asked her what cake she would like to have when we meet. She decided for something fresh with (and here is the tricky part where “leo” could not help me much) curd cheese or quark.. whatever word you know. Like I said.. leo wasn’t helpful in this case 😉 Because she likes rasberries, we decided for a cheese-rasberry cake. I have a really, really good recipe for one, but… it was at home and I wasn’t at home. So I started looking for one. And I found several, but only one that did not need whipped cream, which I wanted to avoid to keep it light. Also, I wanted to try a sponge cake roll for the first time.
Here is what I found on http://www.kuechengoetter.de
200 g sugar
70 g flour
40 g corn starch
8 leaves gelatin
500 g rasberries
500 g curd cheese/quark
2 tbs lemon juice
1 tbs powdered sugar
1. Preheat oven to 200°C
2. For the sponge cake seperate the eggs. Whisk egg yolks with 4tbs hot water and 70g sugar until fluffy
3. Whisk egg whites with 30g sugar until stiff and add it to the yolks. Sift the flour and corn starch and carefully mix it to the egg mixture
4. Pour the dough onto a baking tray and bake for 12-15 minutes
5. Sprinkle some sugar on a cotton cloth and turn out the warm cake onto the cloth. Sprinkle the baking paper with some water and remove it. Roll the sponge cake into a roll, using the cloth. Let it cool completely
6. For the filling, soak the gelatin in water. Purée half of the rasberries.
7. Mix the curd cheese/quark, 150 g rasberry purée and the remaining sugar. Heat the lemon juice and dissolve the gelatin in it. Mix the gelatin-lemon juice with the rasberry-curd cheese. Leave some of the remaining rasberries for the decoration and mix the rest with the curd cheese mix. Let it cool for a while.
8. Roll out the sponge cake and spread the cheese mixture on top. Roll the cake up again and let it cool for at least 2 hours.
9. Decorate with remaining rasberries and powdered sugar (or whatever you want 🙂 )
This is the original recipe. I do have my own sponge cake recipe which is a little different and also requires baking powder. So I cannot guarantee that this one really works. I will share my recipe with you eventually. Maybe you even have your own that you can be sure always works (like mine 😉 ).
Concerning the filling, I usually let the curd cheese/quark drip off a little, so the texture is more firm. I thought that I wouldn’t have enough for the filling, since of course you end up having less than 500g after some time. Therefore I added some more, but it turned out that it was too much and I used only half of the filling at the end. So, even if you let it drip off, you are still good with the amount. Also, I think that the gelatin is not really necessary or at least not that much. Like I said, the texture of the cheese is better after dripping off and it becomes more dense. You can try to take a little less gelatin if you are afraid that it gets too messy without, but I really think that there could be less than recommended in this recipe. Just try out for yourself 🙂
This was my first rolled cake and although I did have some trouble with the amount of the filling (waaaay too much.. it came out while rolling the cake, leaving a total mess 😉 ) the taste was really good and my sister even ate two pieces!! Which is huge.. she never does 😉
If you find the cheese, wherever you are, I think it’s worse trying this recipe. The cake was gone so fast that the rest of the family didn’t even get to taste it 😉