Bumpkin Mag

Add Some Cheese to the Cake

- May 5 -

Love cheesecake? Start baking this mouth-watering recipe stolen from Bumpkin’s very own nan.

Everyone knows it. Many love it: the cheesecake. It lures us into raptures of pleasure with its creamy light, sour-sweet filling. Whether it is going to be satiated with grapefruits, cherries, pears, kiwis, grapes, plums, apples or even mandarins, they will all form a delicious, almost heavenly, union of flavours with the basic ingredients of the cake. We prefer the finished product covered in either crispy crumbles, or beneath a thin layer of creamed egg, or even swathed in the most luxurious décor.

There is no doubt that the cakes popularity is of course down to exceptional succulent taste. However, that isn’t its only secret. The cheesecake is one of the few snacks that can be indulged without regret and also argue healthy eating in its favour. While milk, sweet quark, fresh low-fat cheese, fruity yoghurt and delicious cream promise scrumptious consumption and a general sense of well being, vitamins and minerals found in all milk products, can neither be seen nor tasted. Even an opulent cheesecake still features them in such a high amount that eating them should become compulsory for everyone, because quark, or curd cheese contain plenty of vitamins and iron.

Quark is quintessentially perishable milk that has been turned into a délicatesse through professional acidification. Although this may not sound very glamorous, its rich taste speaks for itself. So does the story behind it. Ancient myth has it that through eating quark one becomes incredibly strong. Therefore it was automatically associating with the Greek gods. According to Homer not only the Cyclops knew about its magic powers, but the residents of Olympus did so too. As described in the Odyssey, Aphrodite apparently fed the children of the gods with cheese, sweet red wine and delicious honey.

Guaranteed however is the fact that milk has already been available as a basic recipe tool since 4000BC; as Egyptians and Indians purposefully produced butter and cheese from it. And only 5000 years later the entire world already indulges in the pleasure of various cheese assortments. One thing is clear, throughout the centuries milk, quark, cheese and cream have not lost their appeal or popularity. In fact, mankind continued to unearth more and more delicious recipes, one of them, of course, the cheesecake.

The Spaniards enjoy theirs with apricots and almonds; in Finland people like to serve it with blackberry cream; Germany discovered the substantial double cheese-crumble cake and the nut pie with Philadelphia originated from America. However, Bumpkin’s favourite is the humble sea buckthorn cheesecake for its unusual mix of flavour and texture that reminds of a long walk in the forest on a warm and sunny summers day. But if we are being completely honest, we simply love it because its scrumptious taste easily outdoes the effort put into making it. Well, and because it was the only recipe that successfully mastered the transformation from a pile of ingredients into an actual cake, even after being subjected/exposed to our clumsy left hands.

Sea Buckthorn Cheesecake:

Pictured: Sea Buckthorn Cheese Cake


3 egg yolk

125g sugar

3 tblsp warm water

175g whole wheat flour

1 tsp baking powder

5 egg whites


10 sheets white galantine

250g low-fat quark

300ml kow-fat yoghurt

100g sugar

150ml sea buckthorn juice

250ml cream


4 tbls oatmeal,

2 tsp grounded almonds

2 tblsp sugar


* Pre-heat oven

* Prepare the sponge cake by beating the egg yolk until a thick white bulk becomes visible. For better bonding, add the warm water. Gradually add the sugar, until its fully dissolved. Mix the flour and baking powder and then add it to the egg substance. Do not stir.

*Beat egg white until it’s very stiff. Divide into three equal portions and blend one after the other into the egg substance by gently shaking the bowl. Once again, do not stir.

 *Fill the dough into a spring form cake tin that has previously been fitted with baking paper and rubbed with butter. Otherwise the cake won’t rise evenly. Bake at 200 ºC for 30 minutes.

*Remove it from the form and place it upside-down on a cake grid. Don’t forget to tear off the baking paper. For best results leave to stand for a day before dividing the cake twice horizontally.

*For the filling soak the gelatine in 3 tblsp sea buckthorn juice. Mix the quark, yoghurt and the remaining sea buckthorn juice with the sugar. Heat the gelatine until it’s fully dissolved, then stir it into quark mix. Place it into the fridge to cool.

*Beat the cream and add to the quark just before the quark becomes firm. Taken one of the base from the day before and place it on a cake plate. Then cover equally in 1/3 of the quark mix. Take the second base, position it on top and press gently.

*Coat this base with another third of the quark mixture.

*Now put the third and final base on top and once again press gently and spread the rest of the quark mix evenly. Leave in the fridge to cool.

*Mix the oatmeal, sugar and almonds together and fry them in a pan until they are light brown. Leave to cool and decorate the care with them just before serving.

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