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Ingredientes
- 1 springform cake tin with a diameter of 26 cm
- dough:
- 5 eggs ⢠150g caster sugar ⢠150 g flour ⢠2 tbsp starch flour ⢠pinch of salt ⢠Butter to grease the mold ⢠mold to empty the flour Cream:
- 4 slices of pure gelatin ⢠⢠500 g curd cheese 50 g fresh type of cream cheese ⢠100g granulated sugar ⢠2 tbsp lemon juice ⢠150 ml whipping cream lining:
- 400 g mixed fruit ⢠250 ml red fruit juice ⢠1 packet of red jelly Cake ⢠1 tbsp lemon juice ⢠2 tbsp caster sugar ⢠100 g toasted almond flakes
Direcciones
- Divide the eggs and whisk egg yolks with sugar until foamy. Mix the flour with the starch for the meal and gradually whisk into yolk foam. Whisk egg whites until stiff with a pinch of salt and stir. Fold the dough into a greased and flour spilled on the forms and put 15 minutes in an oven heated to 200 ° C. After baking, dump the kitchen grill and let cool. Soak gelatin in cold water.
- Cottage cheese, fresh cheese, sugar and lemon juice together mixed. Whip the cream until stiff and gently stir into the curd mixture. Squeeze gelatin, dissolved in a small saucepan, stir 2 tbsp curd mixture and pour in the cream.
- The cooled pound cake put springform cake tin and cut out a circle. The edge of the mold closes and the body is spread cream cheese. Put an hour in the refrigerator. Wash the fruit, let it drip, discuss and strawberries cut in half. Mixed fruit spread on cake.
- Fruit juice in a saucepan and reheat Melt jelly in it springform cake. Pour the fruit mixture. Put back less than one hour in the refrigerator.
- Cake remove the hoop and side of cake mix brush with lemon juice and powdered sugar. Pressed against the side of cake, almond flakes and let it dry.
- Cooling time: 2 hours!
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