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Full Online Book HomeLearning KitchenCakesandfrostings - Cheesecake Kasekuchen Auf Demblech/batscher
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Cakesandfrostings - Cheesecake Kasekuchen Auf Demblech/batscher Post by :onaselli Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1783

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Cakesandfrostings - Cheesecake Kasekuchen Auf Demblech/batscher

Quark, which is similar to a cross between yogurt and small curd cottage cheese. It is a soft, unripened cheese with the texture and flavor of sour cream. It has a milder flavor and richer texture than lowfat yogurt. Quark can be used as a sour cream substitute to top baked potatoes, and as an ingredient in a variety of dishes including cheesecakes, dips, salads and sauces.
Austrian Topfen, which is a curded cheese and is similar to pot cheese. It is a drier form of cottage cheese.

Kasekuchen auf Demblech/Batscher (Old-fashioned cheesecake)

2 1/4 cups flour
1 ounce yeast
1/2 cup lukewarm milk
3/4 cup sugar
7 tablespoons butter
Pinch of salt

2 to 3 cups cottage cheese, rubbed through a fine sieve to smooth out the curds
1/2 cup currants, washed
1/2 cup cream
2 to 3 eggs
2/3 cup sugar
1 teaspoon vanilla extract
Grated peel of 1 lemon

Sift the flour into a mixing bowl and press a shallow crater into the center with your fingers. Crumble the yeast (if necessary) and stir up with a very little milk and just a sprinkling of sugar. Pour this mixture into the crater and let stand until it starts to foam. Add the remaining milk and the sugar, butter, and salt; work into the dough. Cover with a cloth and let it rise, about 60 to 120 minutes.

Preheat the oven to 425 degrees. Grease a baking sheet.

To make the topping. Combine the cottage cheese with the currants and the other ingredients; stir into a thick paste.

When the dough has risen, roll it out onto the greased baking sheet (or 2 small ones, if you like), and pinch a little border all around the edges to contain the topping. Puncture the sheets of dough all over with the tines of a fork and cover with the topping mixture. Bake for about 30 minutes, until light golden.
Servings: 8 to 10.

from ~ The Cuisines of Germany: Regional Specialties and Traditional Home Cooking," by Horst Scharfenberg (Poseiden, 1989)

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Crust- 1 cup graham cracker crumbs 2 Tblsp butter, softened 1/2 cup sugar Filling - 3 (8oz) packages cream cheese, softened 3/4 cup sugar 1 cup sour cream 3 eggs 3 Tblsp flour 1 cup Key lime juice 2 tsp vanilla Topping - 1 cup sour cream 1/2 cup sugar 2 tsp vanilla Mix together graham cracker crumbs, butter and sugar. Pack into the bottom or a springform pan to make a crust. To prepare filling, beat cream cheese until soft. Continue beating and mix in sugar and sour cream. Beat in eggs one at a time. Mix in flour slowly.

Cakesandfrostings - Cheesecake Kahlua Cakesandfrostings - Cheesecake Kahlua

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1 Graham Cracker Crust 2 envelopes unflavored gelatin 1/2 cup Kahlua 1/2 cup water 3 eggs, separated 1/4 cup sugar 1/8 tsp. salt 2 (8 oz.)packages cream cheese 1 cup whipping cream Shaved or curled semi-sweet chocolate In top of double boiler soften gelatin in Kahlua and water. Beat in egg yokes, sugar and salt. Cook over boiling water, stirring constantly, until slightly thickened. Beat cheese until fluffy.Gradually beat in Kahlua mixture; cool. Beat egg whites until stiff but not dry. Beat cream stiff. Fold egg whites and cream into cheese mixture. Pour into prepared pan. Chill 4-5 hours, or overnight.