Mix 3 Egg Yolks, 200g sugar, 1 Vanilla Sugar (packet), juice from one lemon with 750g curd. In addition, mix 13 leaves (??) Gelatin to the mixture. Top with 3 eggwhites and 1/4L sweet cream beaten stiff.
Cheesecake
Biscuit base:
3 egg yolks
4 tablespoons warm water
150 grams sugar
1 (package) vanilla sugar
300 grams flour
3 teaspoons baking powder
3 egg whites beat to stiff peaks
Filling:
Mix 3 egg yolks, 200 grams of sugar, 1 (package) vanilla sugar, the juice of one lemon and 750 grams of curd cheese/white cheese (?). Mix in 13 sheets of dissolved gelatine. Beat 3 egg whites and 1/4 liter of cream to stiff peaks (I guess separately) and fold in at the end
Huh, that’s a lot of gelatine, I didn’t even know a recipe that puts some in in the first place.
Anyway, here you go:
Sponge cake base:
3 egg yolks
4 Tblsp warm water
150 g* sugar
1 packet (that’s about 8-10 gram) vanilla sugar
200 g flour
3 teasp baking powder**
3 Egg white beaten stiff
Filling:
3 egg yolk mixed with 200 g sugar, 1 packet vanilla sugar, juice from 1 lemon and 750 g Quark*** Mix in 13 sheets of dissolved gelatine. Beat 3 egg whites and 1/4 l* sweet cream**** stiff and fold in.
​
Notes by me:
*If you are American, you need to convert these to freedom units yourself. g is gram and l is liter
**German baking powder is not the same as American baking soda!
***Good luck finding Quark outside of Central Europe. There are ways to substitute it, but it’s just not the same
**** I guess she means Schlagsahne with that, which is cream with at least 30% fat.
Jesus christ a grandma’s recipe with concise measurements, a truly rare find
6 comments
Sure, I can translate that for you
FYI if you’re in the US you can’t make this because quark isn’t a thing in the US.
Biscuit Bottom:
3 Egg Yolks
4 Tablespoons warm water
150g Sugar
1 Vanilla Sugar (packet)
200g Flour
3 teaspoons (streaked) Baking powder
3 egg whites beat stiff
Filling:
Mix 3 Egg Yolks, 200g sugar, 1 Vanilla Sugar (packet), juice from one lemon with 750g curd. In addition, mix 13 leaves (??) Gelatin to the mixture. Top with 3 eggwhites and 1/4L sweet cream beaten stiff.
Cheesecake
Biscuit base:
3 egg yolks
4 tablespoons warm water
150 grams sugar
1 (package) vanilla sugar
300 grams flour
3 teaspoons baking powder
3 egg whites beat to stiff peaks
Filling:
Mix 3 egg yolks, 200 grams of sugar, 1 (package) vanilla sugar, the juice of one lemon and 750 grams of curd cheese/white cheese (?). Mix in 13 sheets of dissolved gelatine. Beat 3 egg whites and 1/4 liter of cream to stiff peaks (I guess separately) and fold in at the end
Huh, that’s a lot of gelatine, I didn’t even know a recipe that puts some in in the first place.
Anyway, here you go:
Sponge cake base:
3 egg yolks
4 Tblsp warm water
150 g* sugar
1 packet (that’s about 8-10 gram) vanilla sugar
200 g flour
3 teasp baking powder**
3 Egg white beaten stiff
Filling:
3 egg yolk mixed with 200 g sugar, 1 packet vanilla sugar, juice from 1 lemon and 750 g Quark*** Mix in 13 sheets of dissolved gelatine. Beat 3 egg whites and 1/4 l* sweet cream**** stiff and fold in.
​
Notes by me:
*If you are American, you need to convert these to freedom units yourself. g is gram and l is liter
**German baking powder is not the same as American baking soda!
***Good luck finding Quark outside of Central Europe. There are ways to substitute it, but it’s just not the same
**** I guess she means Schlagsahne with that, which is cream with at least 30% fat.
Jesus christ a grandma’s recipe with concise measurements, a truly rare find