Filter
Reset
Sort ByRelevance
IRENED
Flamingo-raspberry cheesecake
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Soak the gelatin in cold water. Grind the cookies in a food processor and mix with the melted butter. Put the crushed biscuits in the spring form covered with parchment paper, press firmly and put in the refrigerator.
-
Puree 250 grams of raspberries. Heat this raspberry purée in a saucepan and dissolve the gelatine and vanilla sugar.
-
Beat the whipped cream with the sugar. Spat the mascarpone and raspberry puree carefully through the whipped cream and mix until smooth.
-
Spoon the mixture onto the cake base and leave stiffened in the refrigerator for at least 4 hours. Decorate the cake with raspberries, edible flowers and happy (flamingo) sticks.
Blogs that might be interesting
-
60 minDessertpeeled walnuts, vomited plums, soft cream butter, light brown caster sugar, egg, vanilla sugar, flour, baking powder, salt,walnut plum cakes
-
205 minDessertwhite gelatin, chilled mango juice, orange liqueur, bastogne cakes, butter, whipped cream, powdered sugar, mango, (extra) pure sprinkles,cake of creamy mousse and mango
-
45 minDessertunroasted walnuts, banana, butter, liquid honey, medium sized egg, Full Milk, self-raising flour, baking powder, ground cardamom,banana honey muffins
-
30 minDessertflour, light brown caster sugar, butter, oatmeal flake, mixed fruit, apricot, mango, orange, peach, liquid honey,fruit crumble with orange fruit
Nutrition
455Calories
Fat51% DV33g
Protein12% DV6g
Carbs12% DV36g
Loved it