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Cream Kiwi cheesecake

Cream Kiwi cheesecake
Cream Kiwi cheesecake
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Ingredients
  • 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
Instructions
  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 /


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