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Lindsey Pfeiffer
Creamy forest fruit pie
Forest fruit cake with almond cookies, mascarpone, yoghurt and whipped cream.
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Ingredients
Directions
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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.
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Squeeze out the mass over the bottom of the cake pan and leave to set in the refrigerator for at least 30 minutes.
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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.
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Rub through a sieve and allow the puree to cool.
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Soak the gelatine in cold water for 5 minutes. Clean the lemon, grate the yellow skin and squeeze out the fruit.
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Heat the lemon juice in a pan (do not boil). Squeeze out the gelatin. Remove the pan from the heat and dissolve the gelatine.
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Allow to cool slightly. Beat in a bowl the mascarpone, yogurt and whipped cream with the sugar until smooth.
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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).
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Carefully pour the mixture over the cake base and let the cake stiffen in the refrigerator for at least 3 hours.
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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.
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Nutrition
600Calories
Sodium34% DV805mg
Fat60% DV39g
Protein18% DV9g
Carbs18% DV54g
Fiber20% DV5g
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