Schloss Kiwi
  • Home
  • Traditional German/Austrian Foods
  • Recipes: My own 'Fusion
  • German Christmas Recipes
  • Fancy cakes (my hobby)
  • Inspirations and ideas
  • About
  • Contact

German Baked Peach Melba Cake

8/8/2014

0 Comments

 
Picture
Peach Melba German Baked Cheesecake

2pkts vanilla custard (or 7 tablespoons custard powder)
200g Sugar
1/2l Milk
lemon extract flavouring ...
750g Quark/CreamCheese (similar to the philedelphia type)
3 eggs
chocolate buttons
350g frozen raspberries
1 large tin peach slices drained of their juice

Using a 26cm springform bake a shortbread biscuit base of choice until just baked.
Beat eggs and 3/4 of the sugar until creamy and light. Add in the Quark/cream cheese and lemon extract. Cook a very thick custard pudding made from 500ml milk and DOUBLE the quantity of custard powder required for a firm custard pudding. Whilst still hot add the pudding to the quark/cream cheese mixture and beat well to mix.
Line the pastry with a layer of peaches and a layer of raspberries. Pour the cream cheese mix on top, scatter with some chocolate buttons.
Bake at 140C for 60 minutes. Turn off the oven and allow to cool completely. DO NOT open the oven to check the cake at all as this will cause the cake to fall in.
I tend to do this late the day before it is needed. Leave the cake in the oven overnight to cool off and then into the fridge for a few hours the net morning to chill before serving.

0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Author

    First and foremost, I am proudly of German and Austrian descent! However, I was born in the middle east, grew up and went to school in South Africa, then worked in the financial sector for nearly 20 years both in SA and the UK. Now, with my Kiwi husband and son I live in New Zealand and love it. I have now blended the cultures and nationalities that make me the person I am to create my own style of food. I make my own sausages, will soon be smoking them too, flavoured with tastes of Germany, the middle east, South Africa as well as the traditional English pork sausage flavoured with tastes of my childhood. Above all,the German in me stands out in all my sausages - if its not meat, it does not go into a sausage! Cakes,Torten and blends of cultural recipes are my forte - Black Forest Pavlova anyone?




    Archives

    February 2015
    October 2014
    September 2014
    August 2014

    Categories

    All

    RSS Feed


Powered by Create your own unique website with customizable templates.