Recipe: Kezekuchen step by step with pictures | Handy.Recipes


Cooked cakes

Nutritional Value

For my presentation of the week, I chose a German recipe called Keesecuchen. Not to be confused with cheesecake! Although in German it is the same "cheesecake". But there's no cheese in it, just my favorite cottage cheese. But! It's so tender and tender in Kezekuchen! It's not hard to bake this masterpiece, and when your house is filled with the magical aroma, your table is topped with this ruddy beauty, and the delicious triangle of the tasty pie nestles on your plate, it's even easier to picture yourself at the table of the Schwarzwald restaurant in the Traube Tonbach in Beyersbronn, a beautiful northern Black Forest health resort. Because that's where you'll find Kezecuchen on Chef Harold Wolfart's menu, along with crayfish tails with green asparagus and coriander and grilled plaice with parsley and capers.

Author of the recipe

Ingredients for kezekuchen:

  • Cream (above 30% fat, in the filling) - 240 g
  • Cottage cheese (in the stuffing) - 600 g
  • Powdered sugar (100g - for dough, 100g - for stuffing) - 200 g
  • Chicken egg (1pc - for dough, 3pc - for stuffing) - 4 units
  • butter (in dough) - 125 g
  • Wheat flour / Flour (for dough) - 250 g
  • Starch (for stuffing) - 30 g
  • Vanilla sugar (or vanillin on the tip of a knife, in the filling) - 10-15 g
  • cake baking powder (into the dough) - 1 teaspoon

How to cook kezekuchen step by step with photos

Chop flour and butter from the fridge into small pieces with a knife. Add powdered sugar, baking powder and egg and knead...

... dough. A lyrical digression. I make the leavening agent myself, no longer relying on an industrial manufacturer, mixing one part flour and starch and two parts baking soda and citric acid each before baking. I sift the mixture and use it as directed. The result is invariably good.

Divide the dough into two unequal parts, the smaller of which will be used to make the bottom, the larger for the rim. Roll out the pastry between two sheets, taking off the upper cling film, carefully place it in a mold (my mold has a diameter of 21 cm) with the pastry side down, remove the second cling film.

Roll out the second piece of dough in the same way, forming a pie crust. Set the cake pan on a cool place.

Let's prepare the filling. Separate the egg yolks from the egg whites and knead them with powdered sugar and vanilla sugar. Use a mixer for this.

Add the cottage cheese, previously strained or beaten with a blender, and the starch, and mix well. Add the cream and knead again. I use a mixer for all the steps. A few words about the cottage cheese. In my opinion it has to be fat, at least not low fat. This is a calorie-dense pastry, which is based on shortbread dough, and the filling has a considerable amount of cream, so trying to reduce the caloric content with cottage cheese is naive and tastes worse.

Whip the egg whites until they become stiff peaks and fold them into the curd-yolk mixture. Whipping egg whites "♪ There's a lot of songs about whipping ♪", I'll just repeat in a nutshell what I always do. Almost always. The utensil. In any case, defatted (with lemon juice, for example) and dry. The same goes for the mixer nozzles. Raw materials. Of course the whites must be free from egg yolk. To avoid them, each egg is separated into its parts, and the egg whites, when checked, are poured into the beater one by one. Room temperature. I don't refrigerate the whites for whipping, on the contrary, I keep them at room temperature for a while. We want positive and long-lasting results, not rapid foam settling. Speed. The beginning of the work corresponds to a slow speed of the mixer, at which we turn the whites into a rich foam (you can pre-inject a little salt or a few drops of lemon juice, truth be told, I do so far from always). Then we increase the speed up to maximum and whip until we obtain a smooth, silky, dense mass, which leaves and does not fall "peaks stay and do not fall". It's important not to overdo it, so the whipped mass doesn't become "lumpy" or turn into a dry froth.

Spoon a third of the whites onto the curd/yolk mixture and mix with a spatula. Add the remaining whites and mix gently, folding with your free hand while turning the bowl.

Take out the cake pan from the fridge, pour the prepared filling into it.

Bake in preheated 180°C oven for 65-75 minutes. Important! Do not open the oven for 40 minutes. It is also important! Let the pie cool completely and only then take it out of the mould and cut it up.

Have a nice and cozy time!

Nutritional Value:

Whole Dish:
4483.6 Calories
165.7 g
229.1 g
452.3 g
265.3 Calories
9.8 g
13.6 g
26.8 g

Flour, Wheat Flour, Sugar, Butter, Eggs, Starch, Creamy, Baking powder, Baking, Vanilla sugar, Cheesecake, Sweetened, Pastry, Tarts

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