Mascarpone and curd cheese cake

Every now and then I get a recipe translation request from somebody somewhere, who has spotted a recipe either on my Flickr photostream or on my Estonian recipe site. Yesterday Liza P. wrote me, asking for a translation of this recipe. Having translated the recipe and ready to click on the "Send Mail" button, I thought I'll blog about it instead. Easter is around the corner and various curd cheese/cream cheese desserts are traditionally enjoyed here in Estonia, so it's actually a very suitable time to blog about this cake anyway.

The recipe is from our friend Heli, though I've tweaked it a bit. Note it uses a popular Estonian cake mixture (Juubeli tordipulber), but any yellow cake mix should do.

This is for you, Liza ;)

Mascarpone and curd cheese cake
(Mõnus kohupiimakook mascarponega)
20-30 pieces

Crumb mixture:
450 g packet of Juubeli cake mix (ordinary yellow cake)
100 ml plain flour (55 grams)
150 g cold butter

Mascarpone-curd cheese filling:
500 g curd cheese (NOT the creamy type)
250 g mascarpone cheese
6 medium eggs
100 ml sugar (85 grams)
2 Tbsp cornflour
200 ml whipping cream (35% fat content)
2 tsp vanilla extract
3 Tbsp candied orange peel/zest

Line a deep 25x35 cm cake tin with parchment paper.
For the crumb mix, mix everything with a knife or in a food processor until fine crumbs form.
Scatter 2/3 of the crumb mixture into the cake tin, press with your hand until flattened.
For the filling, mix all ingredients until combined. Gently pour over the crumb base.
Scatter the rest of the crumb mixture on top.
Bake in pre-heated 200 C oven, then turn the heat to 180 C. Bake for 30 minutes, until the cake is lovely golden brown on top. /The filling will be wobbly, but it sets when it cools down/
Cool completely, then transfer onto a serving tray and cut into squares.