Lovers of cheese cakes is dedicated to. Walnut-cranberry base, a soft cream-cheese filling!
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For the base beat the egg yolks, softened butter, sugar, vanilla sugar.
Add ground almonds, flour, whisk until smooth.
Add dried cranberries, stir.
Lay the based in form. I have a silicone mold (diameter 26 cm). It is better to take either silicone or detachable form, covered with paper to remove the cake without any loss.
For the filling, whisk whites with sugar until soft peaks form.
Whisk the cream until soft peaks form.
Cheese add whipped cream and whites with sugar, stir gently until smooth.
Regarding sugar, I have a homemade cottage cheese, not sour, with a creamy tinge, so the sugar I added less, about 50 g. Adjust the sugar according to your taste.
Spread curd on a base level.
The top of the form I covered with foil. Put in a preheated 180 degree oven. Bake for 1 hour 15 min. and then turning off the oven, unveiled the door and leave to cool.
After cooling, remove for a few hours in the fridge. I was cleaning for the night.
For the icing 100 g dark chocolate and 20 grams of butter melt in the microwave or in a water bath, cover the pie.
The sides decorated coconut.
Instead of chocolate on top I look fresh fruits and berries.