RUF CAKE CREAM Cheese Cream, Filling Cream Cream for Cakes, Biscuits and Cupcakes

Cream cheese pies are one of the classic cream cakes that should not be missing from any festive table. I am incredibly tasty because they are not too sweet and are easy to prepare and serve refrigerated, and the base is prepared quickly. But cheese cream is a little more time consuming. Separate the eggs, prepare the gelatin and hope that the cake is really strengthened and does not collapse on the coffee table. We know this concern, which is why we created the perfect help for your cake. With our cream for cake with cheese and cream, you can create the perfect cream without too much effort and successful.

Preparation temperature
Upper/lower heat: approx. 175 ° C.
Convection: approx. 150 ° C.
Baking time: approx. 30 minutes

You will also need:
For the filling of cheese and cream:
200 ml of warm water
500 g quark with low fat content
500 g cold cream

For the countertop:
150 g soft margarine or butter
100 g sugar
1 envelope of vanilla sugar
1 peak of salt knife
3 eggs
150 g wheat flour
50 g of corn flour rufin
2 teaspoons baking powder rust
Method of preparation

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Mix margarine, sugar, vanilla sugar and salt with an electric hand mixer (beating), first short, at the lowest speed, then at the highest, until they become foamy. The eggs are gradually incorporated. Mix the wheat flour, the corn and baking powder and incorporate. Pour the dough into a greased spring (Ø 26 cm), level and bake in the preheated oven. Cut once the base cooled in two. Place the lower half of the base on a cake plate. Put the ring of a spring shape (greased and lined with baking paper) around the base. Cut the upper cake base into 16 pieces. Filling:
Beat the cold whipped cream until it becomes firm. Mix the cream powder and water with a tel. The quark is gradually incorporated and the cream is incorporated. Cake:
Pour the bottom cream and smooth. Place on top of the 16 slices of cake and press easily. Put in the refrigerator for at least 3 hours. Detach the cake from the ring with a knife, remove the ring and baking paper. Powder the cake with sugar -sugar before serving.

List of ingredients

Sugar, edible gelatin, maltodextrin, modified starch, citric acid acidifier, natural aroma.

Allergens

May contain traces of egg, milk, SOYBEAN and NUTS.

Energy values
100 g dry product
Energy 1660 kJ
Energy 391 kcal
Fats 0 g
of which saturated fatty acids 0 g
Carbohydrate 89.2 g
of which sugar 74.4 g
Proteins 8.3 g
Salt 0.13 g