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Pink kitkat cake
Homemade cake with summer fruit, cottage cheese, white chocolate and pink Kitkat, blueberry, strawberries and raspberries.
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Ingredients
- 125 g unsalted butter at room temperature
- 300 g almond paste
- 1 mespoint salt
- 1 lemon
- 3 egg yolk
- 100 g self raising flour
- 250 g freezer boxful of summer fruit
- 50 g granulated sugar
- 5 leaf gelatin
- 500 g full curd cheese
- 100 g White chocolate
- 14 package ruby kitkat
- 500 g fresh strawberry
- 150 g fresh blueberries
- 150 g fresh raspberries
Kitchen Stuff
Directions
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Preheat the oven to 175 ° C.
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Put the butter in a bowl. Cut the almond paste into pieces and add to the butter together with the salt.
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Beat with a mixer to a smooth mixture.
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Clean the lemon. Grate the yellow skin over the butter mixture. Add the egg yolks 1 to 1 before throbbing.
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Sift the self-raising flour above it and stir through the batter.
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Clamp a piece of parchment paper on the bottom of the spring form and grease the edges with butter.
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Spoon the batter into the mold and bake for 25 minutes in the middle of the oven. Remove from the oven and allow to cool for 1 hour in the mold.
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Meanwhile, put the frozen summer fruit with the sugar in a pan and bring to a boil. Let it simmer for 5 minutes and turn off the heat.
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Puree the warm fruit with the hand blender into a smooth mixture.
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Soak the gelatine leaves for 5 minutes in cold water. Squeeze them out and mix with the still warm fruit puree.
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Mix the puree through the curd cheese and pour the curd mixture on the pie base in the spring form. Leave to set in the refrigerator for 5 hours.
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Take the cake out of the refrigerator. Cut the cake with a knife all around from the springform and take out the shape.
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Put, without parchment paper, on a nice scale.
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Melt the white chocolate au bain-marie or in the microwave. Break the kitkats carefully apart.
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Spread the almond cake layer on the outside with the melted chocolate and put about 40 loose kitkats against the cake. Tie a ribbon around the cake.
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Place the baking ring on the center of the cake.
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Stick the rest of the kitkats upright against the outer edge of the ring. Push them into the curd mixture until the almond bottom.
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Also put a ribbon around the small circle and take the ring away.
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Melt the white chocolate au bain-marie or in the microwave and pour on the cake.
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Brush the inside of the kitty circles with a spatula so that they stay well together.
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If necessary, remove the ribbon from the small circle. Fill the space in the kitkat circles with strawberries, raspberries and blueberries.
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Nutrition
650Calories
Sodium7% DV160mg
Fat58% DV38g
Protein24% DV12g
Carbs21% DV62g
Fiber16% DV4g
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