1. To make the cake, separate the eggs. Beat the yolks, icing sugar and vanilla sugar to a foam. When the mixture is really creamy, gradually stir in the pumpkin seed oil, sunflower oil and water. Beat the egg whites with a pinch of salt until stiff and fold them into the yolk mixture. Combine the flour and baking powder, sieve them into the mixture and stir in. Grease and flour the cake tin to prevent sticking. Put the mixture in the tin and bake for 15 minutes at 180 °C top/bottom heat, then reduce the heat to 130 °C and continue baking for another 15 minutes.
2. Soak the gelatine leaves in cold water. For the filling, combine the butter, icing sugar and vanilla sugar and then add the quark or curd cheese. Squeeze the gelatine to remove as much water as possible and heat it with the lemon juice in a bain-marie. Then stir the dissolved gelatine into the cheese mixture. Beat the whipping cream and fold that in too.
3. When the cake has cooled, remove it from the tin, invert it and cut it in three horizontally. The bottom piece should be a bit thicker than the others. Line the sides of the tin with greaseproof paper, place the thickest piece of cake in the bottom and add layers of filling and cake alternately, finishing with a layer of filling. Set a little of the filling aside and put it in the fridge – you will need it later for spreading around the sides of the cheesecake. Chill the cheesecake in the fridge for at least five hours or ideally overnight.
4. Remove the chilled cheesecake from the tin. Spread the reserved filling around the sides. Finally, garnish the cheesecake with fresh fruit, pumpkin seeds, chocolate-coated apple sticks and mint.Print recipe
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