Quarktorte - Swiss Quarkcheese Torte
- Ready In:
- 2hrs 15mins
- Ingredients:
- 10
- Yields:
-
8 slices
- Serves:
- 8
ingredients
- 10 inches pastry crust (see shortcrust pastry recipe)
- 500 g swiss magerquark cheese (0% fat,)
- 4 eggs (seperated 3 & 1)
- 2⁄3 teaspoon baking powder
- 60 g cornstarch
- 130 g caster sugar, seperated
- 1 1⁄2 teaspoons vanilla extract
- 2⁄3 cup milk
- the rind of one lemon, finely grated
- 70 g raisins
directions
- Method for the pastry:.
- Make the pastry as directed in the recipes given above.
- Place the pastry in the prepared tart pan and prick with a fork.
- Refrigerate while you are preparing the filling.
- Method for the filling:.
- Preheat the oven to 200° C (400°F).
- With the help of a whisk, mix together the Magerquark, 3 egg yolks, 1 (entire) egg, baking powder, cornstarch, sugar (40g), vanilla extract, milk and lemon rind until well blended.
- In another bowl, beat the 3 egg whites and slowly incorporate the leftover sugar (90g) until fluffy and stiff.
- Gently fold the beaten egg white into the Magerquark mixture so that the filling is homogenous.
- Sprinkle the raisins evenly over the base of the tart.
- Pour the filling into the prepared pastry case.
- Bake for 15 minutes at 200° C (400° F), then reduce the heat to 180° C (350° F) and continue baking for 30-45 minutes until the filling is set.
- Cool in the oven with the door slightly cracked open.
- After an hour remove from the oven and let cool completely before serving.
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RECIPE SUBMITTED BY
There are a lot of things I love about life, my family, my faith in God, my church family, my friends. I also enjoy so many hobbies. Working as a nurse means I work 3, 12 hour shifts a week and have 4 days off! Which gives me a lot of time to do the things I love like cooking, scrapbooking, photography and just recently herb/flower gardening!
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