Cream Kiwi cheesecake

Cream Kiwi cheesecake
Cream Kiwi cheesecake
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (2 votes, average: 5,00 of 5)
  • 300 g of frozen puff pastry
  • 1 egg yolk
  • 1 1/4 l of liquid cream
  • 2 Spoon- DAS sugar
  • 3 leaves of white gelatine
  • 1 DRAM of rum liqueur (2 CL)
  • 6 Kiwis
  • 1 sachet of gelatine for bathing transparent cakes
  1. Let thaw the puff pastry a few 30 minutes. Trim 12 Half moons of this mass. Join the remains of the mass, attach it without overtightening and extend it in the form of circle of 20 cm in diameter.
  2. Wet with cold water a baking tray, placed on the bottom of the cake and rub with the whipped egg yolk. Covering all the edge of this Fund with the half moons and spread these also with yolk. Leave the bottom of the pie 15 minutes.
  3. Heat oven to 220 degrees and cook the bottom of the pie 15 minutes to half-height. Let cool on a wire rack. Assemble the cream together with sugar. Soften gelatin in cold water, squeeze it and throw it to the bath. When has it cooled a little, add it to the cream with rum. Put the cream on the merits of puff pastry dome shaped and leave it to acquire consistency in the refrigerator.
  4. Peel and cut into slices the kiwis, place these slices over the cream and cover with gelatin to bath cakes.
Recipes easy to https://recetasdecocinafaciles.NET /

Exact matches only
Search in title
Search in content
Search in comments
Search in excerpt
Filter by Custom Post Type

Suggestions gelatin, drink, cake, tuna, Celiac disease, cupcakes, thermomix, cake, mass, rice, diet, marijuana, cheese, sponge cake, cauliflower, soup, Salad, chicken, shrimp, meatballs, souffle, pudding, cake, pound cake, cream, sauce, hair loss, Diabetes

0 reviews

Leave a comment

Would you like to join the conversation?
Feel yourself free of contribute

Leave a comment

This site uses Akismet to reduce spam. Learn how your comments data are processed.