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Zutaten<\/p>\n\n\n\n

320 gfeiner Speisequark
175 gButter
90 gPuderzucker
65 gges\u00fc\u00dfte Kondensmilch
1 Pck.Vanillezucker
1 ELCognac oder Eierlik\u00f6r<\/p>\n\n\n\n

Zubereitung<\/p>\n\n\n\n

Die Butter bei Zimmertemperatur mindestens 2 Stunden ruhen lassen, damit sie nicht zu hart ist.
Wenn die Butter Zimmertemperatur hat, wird sie mit Puderzucker und Vanillezucker mit einem Handr\u00fchrger\u00e4t schaumig verr\u00fchrt.
In die schaumige Creme nun in einem d\u00fcnnen Strahl die Kondensmilch dazugeben (dabei st\u00e4ndig schlagen). Zum Schluss Eierlik\u00f6r oder Cognac unterr\u00fchren (je nach dem, was einem schmeckt) und noch kurz schlagen.<\/p>\n\n\n\n

Den Quark zuerst mit einem Schneebesen kurz umr\u00fchren, damit er weicher ist, und dann portionsweise mit der Buttercreme verr\u00fchren.
Die Creme ist fein und luftig und f\u00fcr alle m\u00f6glichen Desserts geeignet.<\/p>\n","protected":false},"excerpt":{"rendered":"

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