Cheese and bass cake

cake for Sunday afternoon

Preparation steps

For the base, melt the butter and let it cool a bit. Add the crushed biscuits and ground hazelnuts to the butter. Make a mass and distribute on the bottom in a baking dish (26 cm in diameter); Leave in the refrigerator for 30 minutes.
For the filling, separate the eggs. Mix fresh cream cheese (Quark), Philadelphia or Buko cheese, sugar, pudding powder, egg yolk, vanilla sugar, lemon juice and oil into a smooth mass. Lightly add the milk and mix. Add the cheese mass to the baking dish. Bake in a preheated oven on low heat for about 45 minutes at 175 ° C.
For the basier, beat the egg whites in solid snow. Lightly add the sugar. Add the basier mass to the stake and leave about 1 cm free around the rand. The cake is still baked for about 15 minutes.
When the cake is ready, take it out of the mold and leave it on the cake wire to cool for at least 3 hours. Pleasant !!!

Ingredients

substrate150 g of butter
200 g of small biscuits
50 g of ground hazelnuts
stuffing4 eggs
500 g cream cheese (Quark)
200 g Philadelphia or beech cheese
250 g of sugar
2 vanilla puddings (bang)
1 vanilla sugar
lemon juice
150 ml of sunflower oil
500 ml of milk
basier4 egg whites
150 g of sugar

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