Black and White Tribute

My microwave-oven broke down about a month ago (or something like that, when it comes to me time is relative). Thanks to the many friends who are building a kitchen, we are now secure with a little oven, with yet another oven on hand if this one breaks down too. Should be good enough until our new kitchen arrives :D.

Anyway, as a tribute to the little faithful micro-oven, here are the two last things it baked before it gave way:

Chocolate Mousse Cake

Chocomousse Now, don’t get all excited, I don’t remember what the recipe was :|. The cake itself was normal kinda dry (why can’t I remember the name??) type, it had to be so since the cake was meant to be brushed with Tia maria, and  the center was filled very rich chocolate mousse, with bits of caramel inside of it. I’ll let you know when I remember the recipe!! (I know, I know, sorry for teasing but I thought I’ve got the recipe all printed out – nope!)

This one, tested and approved by my German colleagues, is a much lighter version of the New York cheesecake. I haven’t perfected it yet, but it’s quite nice as it is:

German Cheesecake (Käse Kuchen)

Jermancheesecakefor crust
200 gr flour
1 tsp baking powder&salt
1 tsp vanilla
1 tbs lemon zest
1 egg, beaten
150 gr sugar
100gr butter
Mix dry ingredients and then rub in the butter. Knead dough a bit and refrigerate for easy handling. Press to the botom and side of a 9" springform pan

for cheesecake:
3 eggs, separated
150 gr sugar
1 tsp vanilla
100 gr butter, softened
175 gr heavy cream
500g Quark – (OR 8 parts ricotta cheese+1 part sour cream, OR  whipped cottage cheese)
1 1/2 tbsp maizena/cornstarch
1/2 tsp salt

1. Beat together yolk, sugar, and vanila until light and foamy.
2. Add butter, beat well.
3. Add heavy cream, beat again.
4. Add quark, beat until smooth.
5. Beat whites until stiff, fold into the yolk mixture and add maizena bit by bit
6
. Pour into the crust, bake at 150ºC for 50-60 minutes

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~ by Anita Fei on March 30, 2007.

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