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Vegetable and curd cake

Category Vegetables & mushrooms

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  • 1h
  1. 100 g salty crackers
  2. 60 g butter, melted
  3. 12 gelatin sheets
  4. 700 g low-fat quark
  5. 200 g frozen peas
  6. 100 ml vegetable broth
  7. 50 g grated Parmesan
  8. 50 g red pesto
  9. sugar to taste
  10. salt, pepper
  11. 150 g cream cheese
  12. 50 g snow peas
  13. 100 g cocktail tomatoes
  14. 3 stalks parsley

1. Place a cake ring (approx. 18 cm diameter) on a plate. Gradually chop the crackers in the Quick Cut. Mix in the melted butter, place the cake crumble in the cake ring, press down with a tablespoon and chill.

2. Soak six gelatin sheets in cold water. Rinse the peas under hot water and finely puree them with the vegetable broth, fold in 300 g curd and Parmesan.

3. Thoroughly squeeze out the gelatin and dissolve it in pot on a low level, then use a hand blender to carefully mix it into the pea mixture and season with salt and pepper.

4. Spread the pea mixture on the cake base and chill in the freezer for approx. 30 minutes.

5. Soak the rest of the gelatin in cold water. Stir the rest of the curd with the pesto.

6. Squeeze out the gelatin and dissolve it in the pot on a low level. Use a hand blender to thoroughly mix into the red pesto mixture and season to taste with sugar, salt and pepper.

7. Spread the pesto mixture over the pea mixture. Chill in the freezer for approx. 30 minutes.

8. Remove the cake from the freezer. Brush snow peas with cream cheese and place upright next to each other around the cake.

9. Fill a decorating tube with the rest of the cream cheese and decorate the cake. Garnish with quartered cocktail tomatoes and parsley leaves.

10. Serve well chilled and with toast if you like.


  • No cake ring available? You can also use a springform pan ring. The ingredients are measured for a diameter of approx. 16 to 18 cm. The large the diameter, the flatter the cake will be.

This recipe has been tested and approved by AMC.

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