CHEESECAKE LANCEWOOD® APPLE CRUMBLE · Mascarpone Double Cream Apple & Cinnamon Yoghurt...

2
8 SERVES/MAKES COOKING TIME: < 60 min COOKING STYLE: Oven LANCEWOOD® APPLE CRUMBLE CHEESECAKE INGREDIENTS: Cake: 310 ml cake flour 180 ml light brown sugar 5 ml baking powder 2.5 ml cinnamon 100 g cold butter, coarsely grated 4 medium apples, cored, peeled and thinly sliced 3 extra large eggs 250 g LANCEWOOD® Creamed Smooth Cottage Cheese , room temperature 250 g LANCEWOOD® Cultured Cream , room temperature (or 250 g LANCEWOOD® Double Cream Plain or Apple & Cinnamon Yoghurt ) 125 ml tightly packed soft brown sugar 5 ml vanilla essence A pinch of salt Crumble: 250 ml cake flour 160 ml light brown sugar 2.5 ml cinnamon A pinch of salt 60 ml melted butter To finish: Icing sugar for dusting 250 g LANCEWOOD® Mascarpone and raspberries METHOD: Cake: Grease a 20 cm spring form pan with butter and place on a baking sheet. Preheat the oven to 180°C. Combine the cake flour, light brown sugar, baking powder and cinnamon. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Spoon two thirds of the mixture into the prepared pan. Shake the pan to spread the mixture out evenly. Do not press down. Arrange the apples on top and cover with the remaining flour mixture. Do not press down. Bake for 20 minutes. Meanwhile beat the eggs, LANCEWOOD® Cottage Cheese , LANCEWOOD® Cultured Cream , soft brown sugar, vanilla and salt together. Pour over Page 1 of 2

Transcript of CHEESECAKE LANCEWOOD® APPLE CRUMBLE · Mascarpone Double Cream Apple & Cinnamon Yoghurt...

Page 1: CHEESECAKE LANCEWOOD® APPLE CRUMBLE · Mascarpone Double Cream Apple & Cinnamon Yoghurt INGREDIENTS Cake: 310 ml cake flour 180 ml light brown sugar 5 ml baking powder 2.5 ml cinnamon

8 SERVES/MAKES COOKING TIME:< 60 min COOKING STYLE:

Oven

LANCEWOOD® APPLE CRUMBLE CHEESECAKE

INGREDIENTS:Cake:310 ml cake flour180 ml light brown sugar5 ml baking powder2.5 ml cinnamon100 g cold butter, coarsely grated4 medium apples, cored, peeled and thinly sliced3 extra large eggs250 g LANCEWOOD® Creamed Smooth Cottage Cheese , room temperature 250 g LANCEWOOD® Cultured Cream , room temperature (or 250 g LANCEWOOD® Double Cream Plainor Apple & Cinnamon Yoghurt)125 ml tightly packed soft brown sugar5 ml vanilla essenceA pinch of salt

Crumble:250 ml cake flour160 ml light brown sugar2.5 ml cinnamonA pinch of salt60 ml melted butter

To finish:Icing sugar for dusting250 g LANCEWOOD® Mascarpone and raspberries

METHOD:Cake:Grease a 20 cm spring form pan with butter and place on a baking sheet. Preheat the oven to 180°C.Combine the cake flour, light brown sugar, baking powder and cinnamon. Rub the butter into the flour untilthe mixture resembles fine breadcrumbs. Spoon two thirds of the mixture into the prepared pan. Shake thepan to spread the mixture out evenly. Do not press down. Arrange the apples on top and cover with theremaining flour mixture. Do not press down. Bake for 20 minutes. Meanwhile beat the eggs, LANCEWOOD®Cottage Cheese, LANCEWOOD® Cultured Cream , soft brown sugar, vanilla and salt together. Pour over

Page 1 of 2

Page 2: CHEESECAKE LANCEWOOD® APPLE CRUMBLE · Mascarpone Double Cream Apple & Cinnamon Yoghurt INGREDIENTS Cake: 310 ml cake flour 180 ml light brown sugar 5 ml baking powder 2.5 ml cinnamon

the baked apple mixture and bake for a further 20 minutes.

Crumble:Combine the flour, light brown sugar, cinnamon, salt and melted butter together. Mix to form big crumbs.Scatter over the cake, piling it slightly higher in the middle. Bake for a further 20 minutes. Leave to cool andrun a knife along the edge to loosen. Turn out carefully.

To finish:Dust with icing sugar and serve with LANCEWOOD® Mascarpone and raspberries.

HINTS & TIPSWhen baking always make sure that you use the freshest ingredients possible. Check the freshness ofproducts by looking at the best before or expiry date on the packaging. To check the freshness of bakingpowder, pour boiling water over a small quantity – if it bubbles, it’s still fresh. To check the freshness ofeggs place them in a bowl of cold water. Fresh eggs will sink, while older eggs will be buoyant and bobaround in the water or float completely.Use 250 g LANCEWOOD® Double Cream Plain Yoghurt or Apple & Cinnamon Yoghurt instead or250 g LANCEWOOD® Cultured Cream .

PRODUCTS USED:

Double Cream Plain Yoghurt

Creamed Smooth CottageCheese

Cultured Cream

Mascarpone

Double Cream Apple &Cinnamon Yoghurt

ENJOY!

Page 2 of 2