Gooseberry cream cake is a dessert consisting of a topping made of soft, fresh cheesecake on a base made from gooseberries and Kiar glaze Great luxury elegant Hotel Restaurant Recipe
For a 26 cm spring-form 0 (12 pieces)
1 prepared sponge cake (juicy version)
1 glass of gooseberries (720 g content)
1 packet Kiar glaze
For the topping:
400 g cream
per 2 packets of vanilla sugar and cream stabilizer
Biscuit cut twice. Gooseberries in a sieve to drain, collect the juice. 12 Berries for decoration set aside.
For glaze and 250 ml of gooseberry juice according to package information offers Cast iron cooking.
Add the gooseberries, still warm spread on the lower floor. Allow to cool.
The cream with cream and vanilla sugar until stiff stiff schi agen. The Häifte the cream on the berries Ver share, put on the second floor. The cake with a thin layer
Spread the remaining cream. With whipped cream and This garnish each with 1 gooseberry.
The cakes Decorate the edge with a cake comb. The cake 3 hours cool.
|Gooseberry cream cake|