Miele H 4641 User Instructions page 31

I. Quark and cream filling
Ingredients:
500 g quark
100 g caster sugar
approx. 100 ml milk
2 tsp vanilla sugar
Juice of one lemon
12 leaves of white gelatine
500 ml whipping or double cream
To dust:
Icing sugar
Method:
Mix the quark, sugar, milk, vanilla sugar
and lemon juice. Soak the gelatine in
cold water for about 10 minutes,
squeeze the gelatine, then dissolve it
for 20 seconds on 450 W in the
microwave oven, or in a pan on a low
hob setting. Add a little of the quark
mixture to the gelatine and when cool,
add this mixture to the remainder of the
quark mixture. As it thickens it should
be stirred several times. When visible
traces are left in the mixture when you
run a fork through it, you can fold the
stiffly whipped cream into it. Place one
round of cake on a cake platter and
spread some of the quark mixture over
it. Top with another cake round. Add
some more of the mixture and top it all
with a final piece of cake. Place in the
refrigerator to chill and then dust with
icing sugar before serving.
Tip
For a fruity variation, add about 300 g
of bottled and drained sour cherries or
mandarin orange segments to the
quark mixture.
Baked goods / Cakes
II. Cappuccino filling
Ingredients:
100 g dark chocolate
6 leaves of white gelatine
80 ml espresso
500 ml whipping or double cream
4 tsp vanilla sugar
80 ml coffee liqueur
1 tbsp cocoa powder
To dust:
Cocoa powder
Method:
Melt the chocolate and then beat the
cream until stiff. Place about 3
tablespoons of the cream in a separate
bowl for using later on. Soak the
gelatine in cold water for about 10
minutes, then squeeze the gelatine and
dissolve it for 20 seconds on 450 W in
the microwave oven, or in a pan on a
low hob setting. Leave to cool. Then stir
about half the espresso and half the
coffee liqueur into the gelatine and add
to the remaining whipped cream. Divide
the cream into two batches and add the
vanilla essence to one batch, and the
melted chocolate and cocoa powder to
the other.
Place one cake round on a cake platter
and drizzle with a little coffee liqueur
and espresso. Spread the dark cream
over this and top with another cake
round. Drizzle with the remaining
liqueur and espresso and spread it with
the light cream. Top it all with the final
piece of cake, spread the cream which
you put to one side over the top and
dust with a little cocoa powder before
serving.
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