Sea Buckthorn Cream Cheese Cake
Stachelberry cream cheese cake is a recipe with fresh ingredients from the berry cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 42 g yeast (1 cube)
- 250 ml lukewarm milk
- 500 g flour
- 0.5 tsp Salt
- 75 g butter
- 50 g sugar
- 1 egg
- 1 tsp lemon zest
- 1 kg sea buckthorn berries
- 4 eggs
- 500 g sour cream
- 250 g quark
- 1 vanilla bean (pulp)
- 2 tbsp Cornstarch
- 125 g sugar
- 50 ml whipping cream
- Pinch of salt
- flour (for the work surface)
- 100 g almond flakes
- butter (for the pan)
- flour (for the pan)
- sugar (to dust)
Instructions
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1.
Stir the yeast into the milk until smooth. In a bowl combine flour with salt, chunks of butter, sugar, egg and lemon zest. Pour in the dissolved yeast and knead with an electric hand mixer using dough hooks until a smooth dough forms that lifts from the bowl edges. Cover and let rise in a warm place for about 1 hour.
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2.
Preheat the oven to 180°C fan. Grease a baking sheet with butter and dust with flour.
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3.
Wash, drain and rinse the sea buckthorn berries. Separate the eggs; whisk yolks with sour cream, quark, vanilla pulp, cornstarch, sugar and whipping cream. Beat egg whites with a pinch of salt until stiff peaks form and fold gently into the quark mixture.
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4.
Knead the yeast dough again on a floured surface and roll it out to fit the baking sheet. Spread onto the sheet and lift up a rim. Evenly spread the quark mixture over the dough, smooth, and top with sea buckthorn berries. Bake in the preheated oven for about 1 hour until golden brown.
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5.
Remove the finished cake from the oven, let cool, slice into pieces and serve.
