Mango, blueberries and spinach, plus velvet cheesecake curd in a bucket with mascarpone and we have a delicious and colorful dessert. Such a cold cheesecake, layered with spinach dough is a nice idea for a summer dessert. We can divide the work into two days. That's how it was with me, I baked the cake in the evening, it cooled down overnight and I finished the work the next day. To make the task easier for the cheesecake, I used cheesecake curd with mascarpone from a bucket.
Ingredients for a mold with a diameter of 18 cm
100 g of spinach
100 grams of sugar
80 ml oil
1 tablespoon of lemon juice
1/2 teaspoon baking powder
1/2 teaspoon of soda
150 g cake flour
50 g of coarse flour
80ml hot water
juice of 1/2 lime or lemon
1 teaspoon of sugar
1 teaspoon of alcohol (optional)
300 g cheesecake curd with mascarpone (President)
200 g mango pulp (blended) + 50 g chopped cube for decoration
40g powdered sugar
10 g of gelatin
60 ml of water
20 ml lime or lemon juice
200 g blueberries + 50 g for decoration
Mix the ingredients of the punch together until the sugar dissolves.
Mix fresh spinach leaves with eggs for mousse. We add sugar, oil and lemon juice, mix until combined. In second mix the dry ingredients together in a bowl and gently combine with the spinach mixture.
Preheat the oven to temperature of 175°C. cake tin o with a diameter of 18 cm line with baking paper. Pour the spinach mass into the mold, put it in into the preheated oven and bake for about 30 minutes until dry stick".
Baked cake, take out out of the mold and cool on a grate.
We divide all the ingredients for the cheesecake in half, because the second one we will start preparing the layer only after the first one has solidified.
First layer of cheesecake - 5 g of gelatin pour 30 ml of cold water and leave for 10 minutes. Then heat (do not boil!), Stir until the gelatin dissolves. Mix the slightly cooled gelatin together with the cream cheese (150 g), mango (100 g), sugar (20 g) and lime juice (10 ml).
Cut off the so-called "hill", which crumble in a bowl and set aside for decoration. Cut the remaining dough into two layers.
Put the first top back into the mold and soak it half of the punch, then add 100 g blueberries and pour the first cheese mass on it. Put in the fridge for 15 minutes then, on the slightly curdling cheese, gently place the second spinach top, put it back in the fridge.
Prepare the second cheese layer from the remaining ingredients, similarly to the first one. Take the dough out of the fridge, soak it with the remaining punch, add 100 g of blueberries and pour the second cheese mass. Sprinkle the crushed spinach dough on top, put it in the fridge and when the cheesecake has set, sprinkle with the remaining blueberries and pieces of mango.
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