Serves 1
Directions
- 1In a small pot, put forest fruits and sugar and cook for about 20 minutes, stirring constantly until most of the liquids evaporate. Cool in the refrigerator.
- 2Grease well and line a 22 cm diameter pan with baking paper, a circle at the bottom and another strip on the sides.
- 3In a food processor, put biscuits and butter and process into fine crumbs. Add milk and grind again.
- 4Spread the crumb mixture inside the pan and press into the base and sides in an even layer. It is important to create high and tight walls and a stable base.
- 5Cool in the freezer while preparing the filling.
- 6In a large bowl with an electric mixer (or in a stand mixer) put cheeses, lemon zest, vanilla and powdered sugar, and whisk to a homogeneous mixture.
- 7Add the cream and whisk well until the mixture is homogeneous and very stable.
- 8Transfer half of the batter to the pan with the frozen bottom and create a 'hole' in the middle, but make sure there is still a nice layer of cheese at the bottom.
- 9Fill the hole with forest fruits that have already cooled and add the rest of the batter on top.
- 10Transfer to the refrigerator for at least eight hours, preferably a day.
- 11Make sure that the entire bottom is on one level - if the biscuits protrude a little, crush them inwards.
- 12Place a serving plate on the cake and turn it over.
- 13Call everyone to look and 'break' with pleasure with a large spoon.
Ingredients
- 375 gram biscuits
- 150 gram melted butter
- 3 tablespoons milk
- 675 gram cream cheese (16-32% fat)
- 250 gram mascarpone
- 100 gram powdered sugar
- 1 lemon lemon zest
- 1 teaspoon vanilla paste
- 250 milliliters cold whipping cream 38%
- 300 gram frozen forest fruit
- 50 gram sugar
Equipment
food processor22 cm diameter baking panbaking papersmall potelectric mixerspatularefrigerator
Tips
- It is very important to pad the pan with baking paper in the way shown to make it easy to turn over.
- It is necessary to cool the cake very well so that it turns over like a princess.
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