Vinegar cake with tarragon

Even if tarragon potica comes closest to people around Easter, this is a game: its inside, the filling, is the outside, the body in the vinegar cake. The bright yellow part has green particles, tarragon and is seductively creamy. The bottom part is a delicious buttery biscuit mix. This sorghum cake doesn’t seem like a calorie bomb, but something that’s easy to afford after a heavy lunch.

For a baking tray with a diameter of 20 cm. The ingredients for the filling should be at room temperature.

Vinegar cake with tarragon

biscuit base

  • 200 g butter biscuits
  • 6 tablespoons melted butter

filling

  • 500 g cream cheese and ricotta
  • 200 grams of sugar
  • 4 eggs
  • teaspoon of vanilla extract
  • 3 tablespoons cornstarch and flour
  • 115 grams of butter
  • 480 grams of sour cream
  • 40 g fresh tarragon

preparation

1. Turn the oven to 180 degrees. In a multi-purpose, grind the biscuits along with the butter to mix and mix well. Shake in a casserole dish lined with baking paper, spread evenly and press onto the base. It should have a handkerchief about 1 inch high on the side.

2. Place the prepared base in the oven for 10 minutes, then allow to cool.

3. Prepare the filling: mix cream cheese and ricotta. Add sugar, stir, then add eggs, scraping bowl after each with spatula to mix well.

4. In the next step add the vanilla extract, the cornstarch mixed with the flour, the melted butter (be careful not to heat it so the eggs don’t crack) and the sour cream. Do not stir for too long to avoid creating too many air bubbles. Finally add the chopped tarragon leaves.

5. Pour into a cake pan and smack it on the counter a few times.

6. If the baking sheet has a removable bottom, cover it with a few layers of foil, otherwise place it in a larger baking sheet and pour in hot water to about two-thirds of the way up the baking sheet containing the cake. Bake for 15 minutes, then lower the temperature to 140 degrees and bake for another hour. After this time turn off the oven but leave the cake in the closed oven for (at least) 45-60 minutes. The cheesecake will still be a little wobbly in the center and the texture will be harder on the sides. Remove from the oven, let it cool down to room temperature first, then put it in the fridge to sit overnight.

7. Serving: Take the cake out of the fridge in time to warm it up a bit. If the rim is removable, remove it, otherwise gently heat the bottom of the pan (to soften the butter a bit), place the plate on the pan and turn it over, then transfer the cake to another plate .

Tip: It is important that the cheesecake is baked slowly at a low temperature and also cooled slowly, otherwise cracks may form.
We also recommend: A trick on how to freshen up overgrown and gummy carrots

Recipe and photo: Tina Lamovšek

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