Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cheesecake mixture
Squash cake mixture
Utensils
One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased
How it's done
Cheesecake mixture
In a bowl, mix the cream cheese, sugar, vanilla sugar and flour until smooth.
Squash cake mixture
Place the butter, sugar and puree in a bowl, mix using the whisk attachment on a mixer. Add the egg, mix in. Combine the flour, salt, cinnamon, baking powder and vanilla sugar, mix in.
Marbling
Transfer ¾ of the squash cake mixture to the prepared tin. Top with the cheesecake mixture, spread the remainder of the squash cake mixture on top with a spoon. Create a marble effect by running a toothpick through the mixture in a spiral motion.
To bake
Approx. 40 mins. in an oven preheated to 180°C (convection). Remove from the oven, leave to cool in the tin, cut into squares.
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