Three years is prepared according to recipes of the cook and finally decided to post your recipe. The idea of peeping on the website chef. In the strawberry season indulge your family with a delicate dessert.
|Cooking time 120 minutes||Number of servings 8|
Cookies grind into crumbs (in a blender, a rolling pin).
Mix thoroughly with melted butter.
On the bottom of the form to pour the cookies and compacted it by making the cake. Put in refrigerator for 30 minutes.
Making the first cream. 300 g of strawberries (about a half-liter of the Bank) to wash, remove the tails and mash into a puree.
15 g of gelatin pour 3 tbsp of hot water and knead (it is convenient to use a whisk).
Mix with a mixer puree with sour cream (25% fat) and 4 tbsp sugar. A thin stream to enter gelatin.
Pour first the cream on the biscuit and put in the refrigerator (cream clutched in 30-40 minutes).
Making the second cream. To remove the zest from half the lemon and squeeze 2 tablespoons juice.
10 g of gelatin pour 3 tbsp of hot water and knead. Whip the mascarpone with 4 tbsp of sugar, zest and lemon juice. Gradually add the cream, then gelatin.
Pour the second cream is a little frozen first the cream and place in refrigerator for 30-40 minutes.
Decorate cake with remaining strawberries.
To cook jelly prescription on the package, only add in half the liquid. I have a (90 g per 200 ml of liquid (according to the recipe 400 ml)).
Pour cake jelly and put it on the cold until fully cured.
The cake is so light with a subtle taste of strawberry and lemon. Help yourself!
The refreshing coolness in the summer heat!