Fruit cheesecake

Description

A very delicate sponge cake with curd filling and fresh fruit.

Ingredients

Flour

1.5 cup
Butter

150 g
Chicken egg

4 piece
Cream

50 ml
Sugar

7 Tbsp
Cheese

150 g
Condensed milk

5 Tbsp
Gelatin

1 Tbsp
Jelly

1 pack
Kiwi

2 piece
Fruit

0.5 piece
Coconut shavings

3 Tbsp
Jam

3 Tbsp
Cream
Walnuts

Cooking

Whisk the egg whites with sugar.

In the sifted flour with baking powder add egg yolks, soft butter, mix and then gently mix whipped with sugar and egg whites. Add the cream.

All mix well, I beat with a mixer for 2-3 min. Pour into the pan and put in preheated oven for 15 minutes, Bake at 180-200 degrees.

The obtained sponge cake cut into 2 parts.

Take the cheese and eggs.

Prepare Jell-o as written on the packaging. Allow to cool...

Add the jelly to the cream cheese with the eggs.

Pour condensed milk and add a little more sugar, because the cheese was sour. The whole mass thoroughly beat with a mixer. In the beginning I did it in a deep bowl, eventually got a stained fridge, table and the whole area in the kitchen in a radius of 2 meters. Looking for beautiful stains on the walls, I came up with this design...consists cut in half 2 litre plastic bottle. In it, the result justified my expectations:-)

In the resulting curd, add raspberry jam or jam, you can not only raspberry.

Take a split mold, on the bottom put half of the biscuit. On it we spread the curd in a thin layer somewhere in the thickness of a finger.

Sprinkle with coconut, mine was green!

Cover with a second biscuit.

On the cake spread remaining cottage cheese. Decorate with slices of kiwi.

Here is this fruit. Pitahaya (pitahaya, dragon eye, geow mangon). Juicy, sweet fruit that is very easy to clean, does not smell nasty. We brought it from Thailand. So I decided it somewhere useful:-)