Mango, blueberries and spinach, plus velvety cheesecake curd in a bucket of 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 spread the work over two days. That's how it was with me, I baked the cake in the evening, it cooled down overnight and the next day I finished the work. To make the task of cheesecake easier, I used cheesecake curd with mascarpone from a bucket.

Ingredients for a 18 cm mold

CAKE

100 g of spinach

2 eggs

100 g of sugar

80 ml of oil

1 tablespoon of lemon juice

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

150 g of fine flour

50 g of fine flour

PONCH

80 ml of hot water

1/2 lime or lemon juice

1 teaspoon of sugar

1 teaspoon of alcohol (optional)

CHEESECAKE

300 g cheesecake cheese with mascarpone (President)

200 g of mango pulp (mixed) + 50 g of chopped a cube for decoration

40 g of powdered sugar

10 g of gelatin

60 ml of water

20 ml of lime or lemon juice

200 g of blueberries + 50 g for decoration

Execution

PONCH

Mix the punch ingredients together until the sugar dissolves.

CAKE

Mix the fresh spinach leaves with the eggs for the mousse. We add Mix sugar, oil and lime juice until combined. In second In a bowl, mix the dry ingredients and gently combine with the spinach mass.

Preheat the oven to temperature 175 ° C. Cake cake Fr. Line with a diameter of 18 cm with baking paper. Pour the spinach into a mold and put it in into a preheated oven and bake for about 30 minutes, until "dry stick ".

Once the cake is baked, take it out from the mold and cool it on the wire.

CHEESECAKE

We divide all the ingredients for the cheesecake in half, because the second we will start to prepare the layer only after the first layer hardens.

The first layer of cheesecake - 5 g of gelatin pour 30 ml of cold water and leave for 10 minutes. Then heat it up (do not boil it!), Stir until the gelatin dissolves. Mix the slightly cooled gelatine with the cheese (150 g), mango (100 g), sugar (20 g) and lime juice (10 ml).

From the cooled dough, cut the so-called "hill" which crumble it in a bowl and leave it for decoration. Cut the remaining dough into two tops.

Put the first top back into the mold and soak it half a punch, then place 100 g blueberries and pour the first cheese mass onto it. Put it in the fridge for 15 minutes, then gently place the second spinach top on the slightly hardening cheese, put it back in the refrigerator.

Prepare the second cheese layer from the remaining ingredients, just like the first one. Take the dough out of the refrigerator, soak it with the remaining punch, arrange 100 g of blueberries and pour the second cheese mass. Pour the crushed spinach dough on top, put it in the fridge and when the cheesecake becomes solid, sprinkle the remaining blueberries and mango pieces.

Enjoy your meal!

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