Raspberry tart

ingredients
Kafijas pupiņas Merrild crema 1kg
150 grami Whole grain cookies "Belvita" with strawberry filling
50 grami Banana
Kafijas pupiņas Merrild crema 1kg
500 grami Raspberries (frozen for me)
300 grami Culinary curd "Baltais"
150 grami Biscuits ‘Savojardi’ (Lady's fingers - 15 pcs.)
8 grami Vanilla sugar
15 grami Gelatin
40 grami Water
Sweetener of your choice
Kafijas pupiņas Merrild crema 1kg
250 grami Fresh raspberries
Kafijas pupiņas Merrild crema 1kg
200 grami Culinary curd "Baltais"
100 grami Fresh Ricotta cheese 11%
preperation
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Defrost the raspberries. I put them in a saucepan, added sweetener and defrosted them slowly over a very low heat.
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Blend the Belvita biscuits with a blender. Add a mashed banana — a sticky, moist mass forms.
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Place a metal pastry ring (14 cm) on the base. Line the inside with the acetate sheet. Secure the edges. Place the biscuits vertically along the edge with the sugar side outwards (before doing this, cut ~1 cm off the round tip of the biscuits at one end to prevent them from falling off).
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Place the biscuit-banana mixture in the middle. Spread it out, tamp it and put the cake in the fridge.
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Pour cold water (40-50 g) over 15 g of gelatine and leave to swell.
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Melt the swollen gelatine (I heated it in the microwave for 20 seconds) and add it to the raspberry-cream mixture. Set aside or place in the fridge to let the mixture set a little.
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Pour the mass that has begun to harden into the mold.
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Spread the cream on top and press the raspberries into it.
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Place the cake in the fridge to set.
nutritional_value
product_weight - 1485g.
serving_count - 6.0
1 serving_contains:
Kilokalorijas (Kcal) 311.8 | |
percent_from_needed_in_day* | |
Ogļhidrāti (OH) 45.2g. | 16% |
Olbaltumvielas/Proteīni (OB) 17.8g. | 36% |
Tauki (T) 6.5g. | 10% |
calory_description |