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Description

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For this one I'll put the recipe for a form that's 26cm in diameter. (The one in the pic is 12cm but I kinda screwed up the math to get the correct portions for the ingredients...)

!!!!!!!

Ingredients for the base: 3 eggs, 80g sugar, 60g flour, 20g cornflour
Ingredients for the cream: 8 sheets of gelatin, 500g cornstarch, 150g sugar, 2 packets vanilla sugar, 500g cream, 150g chocolate shavings

1. for the base: Beat the eggs with the sugar for about 5 minutes until thick and fluffy. Mix the flour with the cornstarch, sift onto the egg cream and fold in.

2. spread the dough into a greased springform pan. Bake in the preheated oven on the middle shelf at 200°C for 12 minutes. Remove from the oven and allow to cool.

3. for the filling: prepare the gelatine according to instructions. Mix the quark with sugar and vanilla sugar. Whip the cream until stiff. Add 2 tablespoons to the gelatine and stir. Add to remaining cream, stir in and refrigerate.

4. As soon as the curd cream starts to gel, fold in the cream and chocolate shavings. Remove the cake base from the mold and place a cake ring around it. Spread the cream on top and chill for two hours.

5. Decorate as you like.

Description

!!!!!!!

For this one I'll put the recipe for a form that's 26cm in diameter. (The one in the pic is 12cm but I kinda screwed up the math to get the correct portions for the ingredients...)

!!!!!!!

Ingredients for the base: 3 eggs, 80g sugar, 60g flour, 20g cornflour
Ingredients for the cream: 8 sheets of gelatin, 500g cornstarch, 150g sugar, 2 packets vanilla sugar, 500g cream, 150g chocolate shavings

1. for the base: Beat the eggs with the sugar for about 5 minutes until thick and fluffy. Mix the flour with the cornstarch, sift onto the egg cream and fold in.

2. spread the dough into a greased springform pan. Bake in the preheated oven on the middle shelf at 200°C for 12 minutes. Remove from the oven and allow to cool.

3. for the filling: prepare the gelatine according to instructions. Mix the quark with sugar and vanilla sugar. Whip the cream until stiff. Add 2 tablespoons to the gelatine and stir. Add to remaining cream, stir in and refrigerate.

4. As soon as the curd cream starts to gel, fold in the cream and chocolate shavings. Remove the cake base from the mold and place a cake ring around it. Spread the cream on top and chill for two hours.

5. Decorate as you like.