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Cheesecake with mixed fruit

FRUITY (ABOUT 20 SLICES)

Preparation time:

about 45 minutes, excluding cooling time

Baking time: about 40 minutes

For the baking sheet (40 × 30 cm/16 × 12 in):

a little fat, square cake frame

For the sponge:

150 g/5 oz (¾ cup) soft margarine or butter 150 g/5 oz (¾ cup) sugar 1 sachet vanilla sugar 1 pinch salt 3 eggs (medium) 150 g/5 oz (1½ cups) plain (all purpose) flour 2 level teaspoons baking powder

For the cheese filling:

4 egg whites (medium) 4 egg yolks (medium) 125 g/4½ oz (⅝ cup) sugar 2 sachets vanilla sugar 40 g/1½ oz (5 tablespoons) custard powder (vanilla pudding mix) 1 kg/2½ lb (4 cups) low fat quark 1 large container (250 g/9 oz) crème fraîche or sour cream

For the topping:

2 cans fruit cocktail (drained weight 500 g/18 oz each)

For the glaze:

2 sachets clear cake glaze 20 g/¾ oz (2½ tablespoons) sugar 500 ml/17 fl oz (2¼ cups) fruit juice (from the cans)

Per slice:

P: 10 g, F: 12 g, C: 34 g, kJ: 1232, kcal: 295, CU: 3.0

1 Grease a baking sheet and place a pastry frame the same size as the baking sheet on it. Preheat the oven: Top/bottom heat: about 180 °C/350 °F (Gas mark 4) Fan oven: about 160 °C/325 °F (Gas mark 3)

2 Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar and salt little by little, whisking all the time until you obtain a smooth mixture.

3 Whisk in the eggs, one after the other, for about ½ minute each on the highest setting. Mix together the flour and baking powder and whisk briefly in two portions on the medium setting. Spread the sponge mixture on the baking sheet.

4 To make the cheesecake filling, beat the egg whites so stiff that when you make an incision with a knife, the cut remains visible. Mix together the egg yolk, sugar and vanilla sugar and stir well. Add the custard powder and stir well. Now add the quark and crème fraîche or sour cream and stir until all the ingredients are well incorporated. Fold in the stiffly beaten egg whites. Spoon the cheesecake mixture onto the sponge and smooth to obtain an even surface. Put the cheesecake on a shelf in the bottom third of the preheated oven. Bake for about 40 minutes.

5 Place the cake together with the baking sheet and pastry frame on a cake rack and leave to cool.

6 For the topping, drain the fruit cocktail thoroughly in a sieve, reserving the juice; measure 500 ml/17 fl oz (2¼ cups) of this juice, topping up with water if necessary. Arrange the fruit cocktail on the cake.

7 To make the glaze, use the packets of glaze but only use 20 g/¾ oz (2 tablespoons) sugar together with the 500 ml/17 fl oz (2¼ cups) of reserved juice, following the instructions on the packet. Pour over the fruit and leave to set. Then carefully loosen the pastry frame with a knife and remove.

TIP » To beat the egg whites stiff, it is essential that both bowl and whisk are absolutely fat-free and that there is no trace of egg yolk in the egg white.

SERVING TIP » If you like you can decorate the cake with some leaves of lemon balm.