This recipe is for a decadent Cream Cheese cake with a lemon sugar and almond topping. With video.
250 g butter at room temperature
1 x Ina Paarman’s Vanilla Cake Mix
1 cup (250 ml) sour cream or creme fraiche
250 g cream cheese
1/4 cup (60 ml) castor sugar
1 T (15 ml) finely grated lemon rind
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) of above cake batter
Lemon sugar topping with almonds:
1/4 cup (60 ml) sugar
2 t (10 ml) finely grated lemon rind
1/2 cup (125 ml) flaked almonds
Butter a 26 cm ring form cake tin.
Adjust oven shelf to middle position. Preheat oven to 180 C.
Cream the butter until soft and white and then add 1 egg and 1 T of Cake Mix at a time, beating after each addition, until you have used all three eggs.
Add the sour cream and beat it in. Add all the remaining dry cake mixture and gently fold it in by hand with a spatula until evenly mixed. Keep on one side.
To make the cheese filling use the same beaters and beat the cream cheese, castor sugar, lemon rind and juice until well mixed. Add 1/4 cup of the cake batter and beat it in.
Spoon half of the remaining cake batter in the prepared pan. Level it. Spoon all of the cream cheese filling over the batter, but keep it 1cm from the sides. Level the filling. Spoon the rest of the cake batter evenly over the cream cheese. Use a sosatie stick or knife to gently marble the filling into the batter using a figure 8 motion.
Firmly tap the pan on the counter 4 times to level the mixture and drive out any air bubbles.
cream cheese cake with almonds Mix together the ingredients for the Lemon Sugar Topping and sprinkle it over the cake. Gently press it onto the batter so that it will stay in place once the cake is turned out. Bake for 50 minutes. Leave the cake to rest in the pan until cool to the touch. Turn the cake out on a baking sheet and immediately turn it back onto a wire cooling rack, almond side up. Cool to room temperature.
Cut into small slices to serve.
By: Ina Paarman