Fruity cheese crumble cake

Desserts & baked goods

HeartAndSoul-EasyVeganLiving-CheeseStreuselCake2

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Recipe from: Katinka Ehret

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Category: Desserts & baked goods

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Published on: 9 March 2020

I've always loved exciting cheesecakes. And this combination of 'quark', fruit and crumble is just great!

Nom nom nom! 🙂

Vegetable quark

There are now more and more plant-based quark variants from a wide variety of suppliers. And the vast majority of them work great for using 1:1 as quark in recipes. Skyer from Alpro, for example, has a wonderful consistency.

Katinka Ehret | Personal Trainerin | Ganzheitliche Gesundheit

Preparation time: approx. 30 min

Baking time: approx. 60 min

Ingredients for 1 24 cm diameter springform tin

For the shortcrust pastry incl. crumble:

300 g wholemeal spelt flour
150 g raw cane sugar
180 g vegetable margarine (Alsan organic), cut into pieces
4-5 tbsp plant-based drink (e.g. oat drink)
+ some margarine for the mould
60 g flaked almonds for the crumble

For the filling:

800 g soya quark, natural
60 g cornflour
1/2 tsp vanilla, ground
100 g raw cane sugar
4 geh. tbsp almond flour (Rapunzel)
1 good pinch of Kala Namak salt
1 msp. mace (or cinnamon)
a pinch of saffron threads, ground (optional)
150 g blueberries
2 small apples, cored and finely sliced

Preparation

In a mixing bowl, mix the flour, sugar, margarine and vegetable drink with a knife, cutting the pieces of butter a little smaller at a time. Then continue to work with your hands. Set ⅓ of the dough to one side as a crumble.

Grease a 24cm springform tin with margarine and press the remaining ⅔ of the dough into it. Form a rim approx. 4 cm high.

For the filling, first mix 4 tbsp of the quark with the starch, vanilla, raw cane sugar, almond flour, kala manak and saffron. Then stir in the remaining quark.

Spread 3/4 of the mixture over the shortcrust pastry. Place the apple slices on top of the cheese filling. Mix the blueberries with the remaining quark and smooth over the apples.

Mix the remaining shortcrust pastry with the flaked almonds and sprinkle over the cake.

Bake at 180°C top/bottom heat for 50-60 minutes.

Allow the cake to cool completely in the tin and ideally chill for a day before eating.

Enjoy your meal!

Your Katinka

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Categories: Desserts & baked goods