Venezia cake is a dessert consisting of a topping made of soft, fresh cheesecake on a base made from cream cheese and soft butter Great luxury elegant Hotel Restaurant Recipe

Ingredients 

For 1 Springforrn of 26 cm 0

(12 pieces)

For the sponge:

3 eggs

150 g soft butter

Mehi 150 g, 1 tsp baking powder

For the filling:

200 g cream cheese

150 g cream

100 g sugar

6 tablespoons almond liqueur (substitute Almond syrup)

400 g cream, 2 packets of cream stabilizer

2 packets of vanilla sugar

For the decoration:

2 tablespoons chocolate chips, 2 tablespoons cocoa

Back to the paper form

Method

Preheat the oven. The Baking pan with parchment paper be . Lay Separate the eggs, the proteins stiff ski agen. Butter, egg yolks and 3 tablespoons warm water until foamy stirringren. Mehi and baking powder and stir. The egg white in. 

Lift Divide the dough into the shape füIlen. 1m oven at 175 ° (center, Fan 1600) Bake 20 minutes. cool thoroughly.

The fresh cheese with cream . fresh, sugar, and Mandelli kör stir. The cream with cream

stiff ski and Van agen ilezucker stiff. Fold into the cream cheese. The flan with the Cream cheese crerne coat. The cake edge with chocolate chips.

Sprinkle the surface with cocoa pollinate.