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ACIVANCIC
Raspberry pie with hüttenkäse
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Ingredients
Directions
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Melt the butter. Add the melted butter and 15 grams of caster sugar to the crumbled biscuits and mix well.
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Spread the biscuit mixture over the bottom of the greased pie mold, press firmly and put in the refrigerator.
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Meanwhile, soak the gelatine sheets for about 5 minutes in cold water. Purée 200 grams of the raspberries and bring the raspberry purée to a boil in a pan. Remove from the heat source and stir in the squeezed gelatine sheets. Allow the puree to cool.
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Split the eggs and store the proteins in the refrigerator. Beat the egg yolks in a bowl and add 150 grams of caster sugar.
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Stir well the raspberry puree, the cottage cheese and the crème fraiche.
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Beat the egg whites in a clean bowl and carefully fold them through the raspberry mixture.
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Pour the mixture onto the cake base in the tart mold and smooth the top.
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Let the cake stiffen in the refrigerator for about 3 hours. Garnish the cake with the remaining raspberries and some mint leaves.
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Nutrition
290Calories
Sodium0% DV0g
Fat20% DV13g
Protein14% DV7g
Carbs12% DV35g
Fiber0% DV0g
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