John Myers
Contents
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Ingredients
For the shortcrust pastry:
- 200 g Wheat flour type 550
- 100 g Almond, ground
- 150 g Butter
- 75 g Finest baking sugar
- 1 piece Egg
- 1 pinch Salt
For covering:
- 100 g Chocolate, white
- 750 g Double cream cheese
- Zest of 1 organic lemon
- 80 g Finest baking sugar
- 3 piece Eggs (M)
- 100 g Whipped cream
- 2 Pä "Vanilla flavor" pudding powder
- 200 g Amarettini almond biscuits
- 300 g Frozen raspberries
Instructions
- Make a shortcrust pastry from flour, ground almonds, butter, sugar, egg and salt and refrigerate for 30 minutes.
- Let the chocolate melt on a warm water edge. Finely crumble the amarettini and set aside. Grease a 26 cm Ø springform pan and dust with flour.
- Mix the double cream cheese with lemon zest, 80 g sugar, 3 eggs, whipped cream and pudding powder until smooth. Add some of the cheese mixture to the melted chocolate sauce, stir and only then stir into the cream cheese mixture. Carefully stir the prepared amarettini into the cheese mixture.
- Preheat the oven to 175 ° degrees (top / bottom heat). Circulating air 150 degrees.
- Roll out the shortcrust pastry about 0.5 cm thin and place in the prepared springform pan, gently pressing the edge. Place parchment paper on the dough and put dry peas on top. Pre-bake in the preheated oven for about 10 minutes. Remove the dry peas and parchment paper.
- Spread about 1/3 of the raspberries on the base and pour the cheese mixture on top, spread smoothly and spread the rest of the raspberries on top. Place a bowl of water on the bottom of the oven and bake the cake at the same heat for about 1 hour. Then let the cake cool down for about 20 minutes with the oven door open, only then remove it and let it cool down.
- Dust the cake with a little icing sugar just before serving
Nutrition
Serving: 100gCalories: 500kcalCarbohydrates: 60.4gProtein: 6.3gFat: 25.4g
