Filter
Reset
Sort ByRelevance
Lindsey Pfeiffer
Creamy forest fruit pie
Forest fruit cake with almond cookies, mascarpone, yoghurt and whipped cream.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Line the wall and bottom of the spring form with baking paper. Tumble the cookies. Melt the butter and mix through the fine cookie crumbs.
-
Squeeze out the mass over the bottom of the cake pan and leave to set in the refrigerator for at least 30 minutes.
-
In the meantime, heat the blueberries, blackberries, caster sugar and a splash of water in a pan. Cook gently for 10 minutes on low heat.
-
Rub through a sieve and allow the puree to cool.
-
Soak the gelatine in cold water for 5 minutes. Clean the lemon, grate the yellow skin and squeeze out the fruit.
-
Heat the lemon juice in a pan (do not boil). Squeeze out the gelatin. Remove the pan from the heat and dissolve the gelatine.
-
Allow to cool slightly. Beat in a bowl the mascarpone, yogurt and whipped cream with the sugar until smooth.
-
Stir in the gelatine and lemon zest well. Pour the fruit puree into the mascarpone mixture and scoop a few strokes with a spatula (marble effect).
-
Carefully pour the mixture over the cake base and let the cake stiffen in the refrigerator for at least 3 hours.
-
Remove the edge of the spring form. Cut the cake into 8 points in a hot water dipped knife. Garnish with the berries and blackberries.
Blogs that might be interesting
-
105 minPastriesfresh mango, dark chocolate, dark chocolate, medium sized egg, granulated sugar, wheat flour, baking powder, salt, traditional olive oil,mango chocolate cake
-
40 minPastrieswheat flour, white caster sugar, unsalted butter, salt, medium sized egg, tap water,classic butter cake
-
225 minPastrieswheat flour, coconut palm sugar, salt, medium sized egg, cold butter, lemon, light agave syrup, fresh strawberry,lemon pie with strawberries
-
375 minPastriesgelatin, peanut cake, unsalted butter, fresh cream cheese, ricotta, fine lime honey, fresh blackberries,honey-ricotta (no bake) cheesecake
Nutrition
600Calories
Sodium34% DV805mg
Fat60% DV39g
Protein18% DV9g
Carbs18% DV54g
Fiber20% DV5g
Loved it