My daughter is 2 months in the hospital not that starved, but you know - grub state in our hospitals hardly anyone will appreciate ( ( ( Here and asked to be discharged to make her tasty. The order consisted of 3 dishes, one of which is cheesecake. It was necessary. And the cheesecake she loves the most mint. Here for her and have done)) To speed up the process (time is now running out) the cake took the biscuit - Vienna.
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To prepare all the products that were on hand.
Mint, very carefully washed under running water, shake well and disassemble on the leaves. Slightly dry them on a towel.
Put leaves in blender, pour 0.5 cups of cream and very carefully grind. Then RUB the mass through a sieve.
Gelatin pour a small amount of water and leave for 10 minutes to swell.
Mascarpone beat up with sugar (the norm or to taste, my cake was not too sweet, not cloying). I took mascarpone because we had a real holiday, I wanted to do something special, but you can use whatever cream cheese (Almette, viola, beech, etc, so it was no additives and be sure cream cheese, not melted butter).
Pour the cream and again whisk in the lush mass. Gelatin to dissolve by warming, and pour in the cream and mix well. Divide the mass into 2 parts. One to pour the vanilla sugar into the other add the mint puree. Both masses mix well.
Around the cake to set the ring on the bottom lay a circle of baking paper. Slightly moisten the cake with a brush with the syrup from the pineapple.
Spread the pineapple slices.
Alternately pour into center of crust 3 tbsp. l. white and green cream, alternating between them.
When all the cream is poured on the cake, take the wooden splinter and cause pattern. To remove the cake in the fridge to harden, preferably overnight.
When the cake is well hardens, gently hold a thin knitting needle or sharp knife along the sides of the ring, and carefully remove it.
Decorate the cake with fresh mint leaves and sugar beads. Or how you will prompt your imagination.