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Saxon Custard Tart
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| Nutritional Values:
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100 g of the cake mix contains on average |
100 g cake contains on average
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a piece of cake
1/12
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| Calorific value (kJ) |
1720 |
1011 |
919 |
| Calorific value (kcal) |
409 |
241 |
219 |
| Protein (g) |
7,7 |
9,5 |
8,6 |
| Carbohydrates (g) |
76,2 |
28,5 |
25,9 |
| Fat (g) |
8,4 |
10,0 |
9,1 |
| Roughage (g) |
1,3 |
0,5 |
0,4 |
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This package contains:
- 190 g cake mix
- 100 g quark filling
- 100 g custard mix
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To be added:
- Dough: 50 g butter or margarine, 4 dessertspoons of milk
- Quark filling: 250 g low fat quark, 1 egg, 100 ml water
- Custard filling: 200 ml water, 3 eggs (separated)
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Preparation:
- Put the cake mix, the softened butter or margarine into a mixing bowl with the milk. Work the dough into a smooth mass using an electric hand mixer (with a dough hook) or an electric mixer on its lowest speed for around 3 minutes. Press into the base of an greased spring baking tin.
- Place the quark filling into a bowl with 250 g fresh quark, an egg and 100 ml water and mix to a creamy consistency for about 3 minutes with a mixer on highest speed. Then spread the finished quark filling evenly on the prepared base.
- Bake the base with the quark filling in the middle of a preheated oven for around 20 minutes.
- Mix 200 ml water, 3 egg yolks and the custard filling quickly with an electric mixer and allow to swell for around 10 minutes.
- Clean off the mixer paddles, then whisk the three egg whites until the mixture becomes stiff and fold the egg whites into the custard mix. Then spread the custard mix evenly onto the prebaked quark filled base and continue baking for a further 45 minutes on the lowest shelf of the oven.
- Tip – leave the finished cake in the oven until it is cool.
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