A thin delicate layer of biscuit soaked in strawberry-tangerine cream will undoubtedly delight all lovers of sweet goodies.
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You will need
- - 1/4 cup hazelnuts;
- - 100 g butter;
- - 200 g of biscuit cookies;
- - 3 egg whites;
- - 1 glass of cream (35%);
- - 1 cup of sugar;
- - 30 g of gelatin;
- - 1/4 teaspoon of citric acid;
- - 1 can of tangerines;
- - 1 cup strawberries (fresh, frozen or canned).
- To decorate:
- - whipped cream, dark chocolate, mint or lemon balm.
Instruction manual
1
Crush biscuit cookies. Dry the nuts in a hot pan, grind with a blender, then combine with cookies. Add softened butter and mix thoroughly until a smooth, sticky mass is obtained.
2
Put the mass in a form covered with cling film and press firmly to the bottom to make a cake. Place for 20-30 minutes in the refrigerator. Pour gelatin 0.5 cups of syrup from tangerines, leave for 20-30 minutes to swell, then dissolve completely in a water bath
3
Beat the whites with 2 tablespoons of sugar in a strong foam and, continuing to beat, introduce gelatin and citric acid. Beat the protein mixture for another 1-2 minutes. Whip the cream with the remaining sugar separately and gently combine with the whites.
4
Grind the strawberries with a blender and pass through a sieve and add 2/3 of the creamy protein mass to the resulting puree. Stir the strawberry mixture until smooth. Put in a form, smooth and place in the refrigerator for 40-50 minutes.
5
In the tangerines shredded by a blender, add the remaining creamy-protein mixture, mix and lay on top of the frozen strawberry jelly. Place in the refrigerator until fully frozen, for 5-7 hours.
6
Before serving, carefully lay the cake on a plate, decorate with whipped cream, slices of tangerines, chocolate chips, strawberries and mint or lemon balm.