Ingredients for approx. 20 pieces:
For the crumb base:
125 g orange biscuits
50 g plain biscuits (e.g. sponge cake)
30 g sesame seeds (peeled)
125 g soft butter
For the cream:
8 sheets white gelatine
600 g cream cheese with yoghurt
250 g buttermilk curd
150 g sugar
grated peel of 1/2 organic orange
grated zest of organic 1 lime
grated zest of 1 organic lemon
juice of 1 lime, 1 lemon and 1 orange
400 ml whipped cream
200 g raspberries (fresh or frozen)
Also:
2 tbsp flaked almonds
16 organic lime wedges
Preparation:
1. Place both types of biscuits in a large freezer bag. Close the bag and crumble the biscuits finely with a rolling pin. Toast the sesame seeds in a small, coated frying pan. Knead the biscuit crumbs with the sesame seeds and butter. Wrap a large kitchen board with aluminium foil. Place a baking frame (approx. 20 x 26 cm) on it. Pour in the crumb mixture and press down to form an even press down. Place in the fridge for 1 hour.
2. Soak the gelatine in cold water for 5 minutes. Mix the cream cheese with the curd, sugar and citrus zest. Heat the citrus juice and dissolve the squeezed gelatine in it. Stir quickly into the cream cheese mixture. Refrigerate until the mixture begins to gel.
3. Whip the cream until stiff and fold in. Then fold in the raspberries. Spread the
Spread the cream cheese mixture over the crumb base and smooth it down. Refrigerate for 3-4 hours. Toast the almonds in a small pan. Leave to cool. Carefully loosen the baking tin. Cut the cake into pieces. Just before serving, top each piece with a lime wedge and sprinkle with almonds.
Preparation time approx. 35 minutes + cooling time.
Nutrition per piece approx.:
Calories: 318
Joule: 1327
Protein: 7,5 g
Fat: 22,4 g
Carbohydrates: 21 g
(FoodCentrale by ddp images)
