Miele H6800BM Operating And Installation Instructions page 145

I. Quark filling
Ingredients
500 g quark
100 g sugar
Approx. 100 ml milk
2 tsp vanilla sugar
Juice of one lemon
12 leaves of white gelatine
500 ml double cream
For dusting:
Icing sugar
Method
Mix together 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 using
microwave power at 450 W in the
microwave oven or in a pan on a low
hob setting. Stir a little of the quark
mixture into the gelatine and when cool,
add this mixture to the remainder of the
quark mixture. Stir several times as it
thickens. When visible traces are left in
the mixture after running a fork through
it, fold in the stiffly whipped cream.
Place one round of cake on a serving
platter and spread some of the quark
mixture over it. Top it with another layer
of the cake. Add some more of the
mixture, then top it with the final piece
of the 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.
II. Cappuccino filling
Ingredients
100 g dark chocolate
6 leaves of white gelatine
80 ml Espresso
500 ml double cream
4 tsp vanilla sugar
80 ml coffee liqueur
1 tbsp cocoa powder
For dusting:
Cocoa powder
Method
Melt the chocolate. Beat the cream until
stiff. Soak the gelatine in cold water for
about 10 minutes. Squeeze the
gelatine, then dissolve it for 20 seconds
using microwave power at 450 W in the
microwave oven or in a pan on a low
hob setting. Leave to cool slightly. Then
stir half the espresso and half the
coffee liqueur into the gelatine and add
to the remaining whipped cream. Put
about 3 tbsp of the cream to one side.
Divide the rest of the cream in half and
stir the vanilla sugar into one half and
the melted chocolate and cocoa
powder into the other.
Place one round on a serving platter
and drizzle with a little coffee liqueur
and espresso. Spread the chocolate
cream over this and top with another
layer of the cake. Drizzle with the
remaining liqueur and espresso.
Spread this with the vanilla-flavoured
cream, then top it with the final piece of
cake. Spread the cream you put to one
side over the top of the cake and dust
with a little cocoa powder before
serving.
Baking recipes
145