Simple, smooth, cheese cake great with tea or coffee for breakfast.
No. of servings
|baking powder for gingerbread||0.25||oz||10||grams|
flour medium 14 oz (400 g) • sugar granulated 4.5 oz (125 g) • water ¾ cup (200 ml) • sunflower oil 10 tbsp (150 ml) • chicken egg 3 pcs • cocoa powder 2 tbsp • baking powder for gingerbread 0.25 oz (10 g)
Mix flour, sugar, water, oil, eggs, cocoa and baking powder into a foam.
Stir cream cheese with egg, both sugars and put in a thicker plastic (or confectionery) bag.
Pour cocoa pastry on in advance greased and floured baking tin. Cut off around 1 cm edge of the bag with cream cheese.
Squeeze out the cream cheese filling on pastry crosswise and create a grating. Bake in a preheated oven 25 - 30 minutes at about 390°F (200°C).
Cream cheese filling will partly sink into a pastry while baking. Check whether the cake is done and insert a wooden skewer in the dark part of the baked cake - when taken out the skewer remains dry not having unbaked pastry stuck to the end.
Chill the cake well. Cream cheese furthermore sinks in the cocoa pastry and stiffens while chilling.