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Poppy cheesecake with mascarpone

    

Tasty dessert made of biscuits and popular mascarpone. For more fantastic taste, we recommend decorating with fruit in jelly.

Cook

No. of servings

12

Ready in

1 h. 30 min.

Difficulty

medium

 

Categories:   

 

butter biscuits12.75oz360grams
cake jelly red0.75oz20grams
egg white4pcs4pieces
egg yolk4pcs4pieces
garden and forest fruit (mixture of small fruit)10.5oz300grams
ground poppy seeds5.25oz150grams
honey 5tbsp5tablespoon
mascarpone1.7lb750grams
unsalted butter7.5oz210grams
vanilla pudding - powder2tbsp2tablespoon

1. 

butter biscuits 12.75 oz (360 g)  unsalted butter 7.5 oz (210 g)

Mix the crushed biscuits with melted butter in a blender.

2. 

Give it into a cake form and press evenly at the bottom and sides. Bake in the oven for 15 minutes at 645°F (340°C) F (340°F (170°C) C).

3. 

mascarpone 1.7 lb (750 g)  honey  5 tbsp

Prepare a cream by mixing mascarpone with honey during baking.

4. 

egg yolk 4 pcs  vanilla pudding - powder 2 tbsp

Add egg yolks and pudding to the cream. Mix with a mixer.

5. 

ground poppy seeds 5.25 oz (150 g)

Add poppy.

6. 

egg white 4 pcs

Whip the egg whites, which you gently whisk into the cream by spoons.

7. 

Pour the cream and spread it over the baked base. Bake for 50 minutes at 570°F (300°C) F (300°F (150°C) C).

8. 

cake jelly red 0.75 oz (20 g)  garden and forest fruit (mixture of small fruit) 10.5 oz (300 g)

Wash the fresh fruit on a sieve under running water and let it drip. If you use frozen fruit, let it thaw and the redundant juice drip. Prepare red jelly according to the instructions on the package. Divide the fruit evenly on a baked, cooled cake and pour the jelly over. Store in a cool place and let it harden.

Bon appetit!

 

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