RUF Cake Cream Cheese Cream, cream cheese filling for cakes, biscuit rolls and cupcakes

Cream cheese tarts are one of the classic cream cakes that should not be missing from any festive table. They are incredibly tasty because they are not too sweet and are easy to prepare and serve chilled, and the base is prepared quickly. But cream cheese is a bit more time-consuming. You separate the eggs, prepare the gelatin and hope that the cake really hardens nicely and does not collapse on the coffee table. We know this concern, which is why we have created the perfect helper for your cake. With our cream cheese cake cream, you can create the perfect cream without too much effort and with guaranteed success.

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

You will also need:
For the cheese and cream filling:
200 ml lukewarm water
500 g low-fat quark
500 g cold cream

For the countertop:
150 g soft margarine or butter
100g sugar
1 sachet of RUF vanilla sugar
1 pinch of salt
3 eggs
150 g wheat flour
50 g RUFIN corn flour
2 teaspoons RUF baking powder
Preparation method

leaf

Mix the margarine, sugar, vanilla sugar and salt with an electric hand mixer (beater), first briefly, at the lowest speed, then at the highest speed, until foamy. Gradually incorporate the eggs. Mix the wheat flour, cornmeal and baking powder and incorporate. Pour the batter into a greased springform pan (Ø 26 cm), level and bake in the preheated oven. Cut the cooled base in half once. Place the lower half of the base on a cake plate. Place the ring of a springform pan (greased and lined with baking paper) around the base. Cut the upper cake base into 16 pieces. Filling:
Whip the cold cream until stiff. Mix the cream powder and water with a whisk. Gradually fold in the quark and fold in the cream. Cake:
Pour the cream onto the bottom base and smooth it out. Place the 16 cake slices on top and press down gently. Refrigerate for at least 3 hours. Loosen the cake from the ring with a knife, remove the ring and baking paper. Dust the cake with icing sugar before serving.

Ingredients list

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

Allergens

May contain traces of egg , milk , soy and nuts .

Energy values
100 g dry product
Energy 1660 kJ
Energy 391 kcal
Fat 0 g
of which saturated fatty acids 0 g
Carbohydrates 89.2 g
of which sugar 74.4 g
Protein 8.3 g
Salt 0.13 g