This is the cake she ate yesterday for dessert. The recipe is taken from the book Baking with Thermomix.
The original recipe is made with gelatin cover and jam, but after trying it several times with this coverage, although the view is prettier I personally prefer it only covered with jam blueberries.
jam with coverage is a homemade cake, soft and refreshing.
Although the original recipe says "stand for an hour in the refrigerator at least, appreciates the time to rest in the refrigerator. From one day to take another body and is exquisite.
Ingredients
Base
- 80 g. butter, at room temperature.
-200 g. Neapolitan cookies. (Pongo Digestive biscuits)
Fill
- 250 g. water.
- 1 packet lemon jelly
- 400 g. Philadelphia cheese
- 200 g. cream
- 40 g. sugar.
Cover (The recipe in the book)
- 200 g. strawberry jam, raspberry, plum, etc., at his option.
- 2 tablespoons lemon juice
- 3 teaspoons of gelatine (15 g approximately)
- 50 g. water
The cover I use is simply a pot of blueberry jam.
Preparation
- Place the cookies on the glass and spray 5 seconds, speed 10.
- Add butter and mix 5 seconds, speed 5.
- Cover the bottom with the preparation of a 24-round springform pan or 26 cm. in diameter, pressing with fingers to make it compact. Book in the freezer while making filling.
Fill
- Pour water into the bowl and set 5 minutes, 100 º, speed 1.
- Add in order, gelatin, cheese, cream and sugar. Programming mix 20 seconds, speed 5.
- Remove mold from freezer and pour the mixture into it. Save in the refrigerator until the filling solidifies (approximately two to three hours)
Coverage
- Place all ingredients in glass and set 3 minutes, 80 °, speed 2.
- let cool and pour over the cake and curd. Book the cake in the refrigerator for at least an hour.
