Classic Cheesecake
6
145'
Ingredients
For the almond cake:
For the raspberry marmalade:
For the Regular Quescrem mousse:
Directions
For the almond cake:
Whisk the egg whites with the sugar.
When the meringue is ready add the yolks and mix without overworking it.
Mix in the gound almonds and flour.
Mix in the batter, gently stirring in order not to lower mixture.
Place out 900 g. on 60 x 40 sheets.
Bake at 220ºC.
For the raspberry marmalade:
Put the raspberry puree with half the sugar in a saucepan to heat up.
When the mixture reaches 40ºC add the remaining sugar mixed with apple pectin.
Keep cooking.
Boil the mixture for 4 minutes and add the lemon juice.
For the Regular Quescrem mousse:
Heat up the milk with the sugar.
When the sugar is completely dissolved, add the previously hydrated gelatin sheets.
Add Quescrem Regular to the gelatin and mix well.
Make a meringue with the egg whites and dextrose.
Add the meringue to the previous mixture.
Use straight away.
Decorate with natural raspberries.
