I could only say good words about German cakes. They do it well, they do it very well and I love them! But above all, I love their cheesecakes (in German Käsekuchen) There are several types, but many have this crunchy layer of sponge cake around them that makes them very special. Much better than any cookie base, believe me. It is also quite light, it is a cheesecake but it is made with quark, which has practically no fat and that gives it a refreshing and light texture and flavor, completely different from an American cheesecake for example. When I saw the cake in one of the German baking magazines I use to read, we fell in love with each other at first sight. If you are now feeling the same, I encourage you to read the whole recipe!
My dear and greedy readers, I am bringing you temptation today !! I know because in Instagram Stories I already published a photo when I was doing it and you started to go crazy and crazy asking for the recipe. Well here you have it! I kind of feel that you like German recipes. Maybe it is just that the German label sells a lot. In the case of baking, as I told you, the truth is that they do it very well, and doing cars they are also good 🙂 In the rest of the things, well, I don’t know, we could talk about it but in many cases is just fame, they are not perfect eh! But as I see that German recipes work very well in my blog, I’m thinking about making a special with some of their most famous recipes. I will have to take advantage of the fact that I am here and that I understand the language to share with you the best ones.
Today you must forgive me if the pictures are not so good. For sure you will say that they are ok, but here my super demanding eye sees some blurry corners and lights that are not perfect. But I forgive myself because this session was an experiment. It was the first session I did with my new camera, the Canon 77D. In the previous post I explained that I bought a new DSLR and retired the old one. And also, as I do not like to make things easy (easy things are boring), it’s the first time I have photo shoot outside. With uncontrolled lights and completely different to what I’m used to, it was to be expected that the result was not perfect …
But I think that in terms of aesthetics the scene was very beautiful, and that is that the green background of my garden is more beautiful than any Backdrop that I can use inside, do not you think? I also had a great time doing the session in the garden because the faces of the neighbors who saw me was priceless !!! I think some people still think I’m crazy because I take pictures of food by climbing chairs in the garden. And those who already knew the blog, because obviously approached to contemplate the work and to salivate a little and see if they could get a piece 🙂
With the response and result of the camera I am extremly happy !!!!! I think it has been a very successful investment and that I needed something a little more professional. And since I can not stop using it, I’m making a lot of new recipes with the simple excuse of playin with the new camera. The problem is that I do not have time enough to write so many posts! I’ll have to hurry up!!
German Cheesecake (Käsekuchen) with raspberries and meringue
- FOR THE BASE:
- 200 g flour
- 80 g sugar
- 80 g cold butter
- 1 egg
- 1 tsp and 1/2 of baking powder
- FILLING AND MERENGUE:
- 3 eggs
- 120 g + 80 g of sugar
- 1 tsp vanilla extract
- 500 g Quark
- Juice of half lemon
- 125 ml mild vegetable oil
- 60 g cornstarch
- 200 ml milk
- 100 g of raspberries (fresh or frozen)
Mix all the ingredients of the base using the mixer, your hands or with a fork until you obtain a compact and crumb-like mass. Make a ball with the dough, wrap it in transparent film and refrigerate for at least 30 minutes. Grease a 18 cm in diameter pan. Stretch the dough that you had cooled in a circle big enough to cover the pan including the sides. Cover the pan with the stretched dough, cutting the edges and pressing with your fingers so that it is flat and regular. Do it carefully because the dough is very brittle.
Preheat the oven to 170ºC. Separate the whites from the yolks and reserve the whites to prepare the meringue later. Mix the yolks with 120g of sugar and vanilla using the rods at high speed until you get a whitish and frothy mixture, for about 5 minutes. Incorporate the quark and beat until it is integrated. Add the rest of the ingredients and mix until you have a uniform cream.
Pour half of the cream into the pan with the base. Spread the raspberries evenly. Cover with the rest of the cream. Bake for about 40 - 50 minutes. If the surface is toasted too much, cover the cake with aluminum foil.
Mix the egg whites with 80 g of sugar until you have a firm and shiny meringue. Remove the cake from the oven and reduce the temperature to 150ºC. Cover the surface with all the meringue. Bake for about 20 - 25 more minutes, until the meringue is golden brown. Remove from the oven and allow to cool completely before consuming.