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Healthy eating = Healthy living

A three-layer mascarpone cheesecake

Number of servings: 12

Ingredients

  • Sponge cake
  • Rice flour –
  • Xylitol –
  • Carob –
  • Eggs –
  • 1st layer
  • Lingonberry –
  • Raspberries –
  • Strawberries –
  • Gelatin –
  • Sugar cane –
  • 2nd layer
  • Quark –
  • Mascarpone –
  • Stevia –
  • Gelatin –
  • Top layer
  • Kiwi –
  • Sugar cane –
  • Gelatin –

Cooking instructions

  • Sponge:
    • Beat the whites.
    • Mix the remaining ingredients, add stiffly beaten egg whites, put into a mold and bake for half an hour at 160 degrees.
    • Ready sponge set aside to cool.
  • First layer:
    • Overcook the fruits with sugar and leave to cool.
    • Dissolve gelatin in 1/2 glass of hot water.
    • Pour the gelatin to the fruits and mix well.
    • Place the mass on a sponge and refrigerate until mass solidifies.
  • Second layer:
    • When the first mass solidifies, the second layer can be prepared.
    • Prepare the gelatin in 1/2 glass of water.
    • Mix quark with mascarpone and stevia.
    • When gelatin is cold, add it to the quark-mascarpone mixture. Mix everything.
    • Place second layer on the cake and refrigerate.
  • The upper layer:
    • Prepare gelatin.
    • Peel and blend kiwis.
    • Boil the fruits in a saucepan with the sugar.
    • Cool down the fruits and mix with gelatin.
    • You can put the last layer on the cake when the previous layers are stable. Then place the cake in a fridge until the last layer solidifies.
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