Jumbo Kwarktaart Mix (Strawberry) - 440gr.

Ingredients Mix for crumb bottoms: wheat flour, sugar, vegetable oils (palm, rapeseed), glucose syrup, leavening agents: E503 and E500, salt, emulsifier: soya lecithin. Mix for cheesecake: sugar, bovine gelatin, modified tapioca starch, glucose syrup, flavor, colorings: beet red and annatto, strawberry powder 0.6%, emulsifiers: E475 and E471, food acid: citric acid.
Allergens: wheat (gluten), soy. May contain traces of peanuts and nuts.

Preparation method:
Package contents 1 bag of cake mix 1 bag of crumb mix mix Baking paper 60 grams of butter 400 ml of water 450 grams of low-fat kwark 250 ml unbeaten, unsweetened whipped cream Springform (Ø 24-26 cm)
How to prepare the cake base: place the sheet of parchment paper over the spring form bottom and close the spring form. Melt the butter in a saucepan or in a bowl in the microwave. Add the crumble-bottom mix and stir well. Cover the bottom of the spring form and distribute it evenly. Press the crumb base mix firmly with the back of a spoon. Put the spring form in the refrigerator and let the bottom stiffen for about 10 minutes.
Cake filling: put 400 ml of water in a mixing bowl and add the cake mix and beat with a mixer at the highest setting for approx. 3 minutes smooth and airy. Add the kwark and the whipped cream and mix for approx. 1 minute with a mixer. Pour filling over the crumb base. Let the cheesecake stiffen in the refrigerator for at least 1 hour.

Tip: decorate the cake with fresh fruit and whipped cream.