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PrintPRALINE CHEESE CAKE TORTE
The mouth-watering taste of crushed praline can be yours in this Praline Cheese Cake Torte. The cheese cake, the strawberry jam and even the toppings taste wonderful. This is really a must-try cake for you and your family.
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Base: To the flour add butter, icing sugar, vanilla, salt and egg yolk and mix to a dough, using water if necessary. Cover and chill for some time.
- Preheat the oven to moderate.
- Roll out the pastry dough, line a loose bottomed 9" flan tin and bake "blind" for 30 minutes. Cool.
- Filling: Drain the pears and reserve the syrup. Moisten the pears with a little brandy.
- Blend the cottage cheese. Now beat it with the sugar, lemon juice and the remaining brandy.
- Dissolve the gelatin in 3 tbsp of the pear syrup over gentle heat. Stir into the cheese mixture.
- Arrange the pears in the pastry case, spread the cheese mixture over them and leave to set.
- Topping: Whip the cream with the sugar until almost stiff.
- Mix two-thirds of the cream with 2 tbsp of the crushed praline and half the jam. Spread over the cheesecake.
- Decorate with rosettes of the remaining cream, jam and crushed praline.
INGREDIENTS
Base
- 150 grams flour
- 50 grams icing sugar
- Pinch salt
- 60 grams butter cut into flakes
- ½ teaspoon vanilla essence
- 1 egg yolk
Filling
- 1 can pear halves
- 3 tablespoon brandy
- 250 grams cottage cheese
- 125 grams castor sugar
- Juice of 1 lemon
- 20 grams gelatin
Topping
- 200 ml cream
- 25 gram castor sugar
- 3 tablespoon praline, crushed
- 4 tablespoon strawberrry jam
11 comments for “Praline Cheese Cake Torte”
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