Description
Cheese cakes a use for cakes, but why not use waffles that are soft, gentle and will easily replace them. A delicate cranberry-cheese-to ususly cream will never be suitable for the interlayer.
Ingredients
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Cheese
500 g
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Sour cream
150 g
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Vanilla sugar
10 g
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Brown sugar
110 g
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Chicken egg
7 piece
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Butter
250 g
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Flour
500 g
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Leavening agent
2 tsp
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Milk
250 ml
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Couscous
150 g
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Cranberries
10 Tbsp
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Cinnamon
0.5 piece
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Star anise
1 piece
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Raspberry
1 Tbsp
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Gelatin
5 g
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Mascarpone
120 g
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Powdered sugar
1 Tbsp
Cooking
Pour the couscous 250 ml of warm water, cover and set aside
The cranberries add a little water ( I didn't do it because I have cranberry in its own juice), add 10 g of sugar, 1/2 cinnamon sticks, star anise, dried raspberry leaves, bring to boil, turn off the heat and leave. Gelatin, if required, pre-soak.
Now, on to the waffle. Of these ingredients turns 28 wafers for the cake we will need the 26, so 2 for wafers of the sample will remain. Mix cottage cheese with 100 g sugar, vanilla sugar, eggs, sour cream...
Add the melted butter
To the resulting dough add 1/2 of the flour with the baking powder, milk and then the remaining flour. The dough is obtained as thick cream
Bake waffles in the waffle iron. Out very tender, soft cheese waffles.
Cranberries through a sieve. Cast half (we need it for decoration). One half cranberry juice to heat and dissolve gelatin in it to dissolve the crystals. (Do NOT BOIL) stir Mascarpone with icing sugar, add cranberry juice with the gelatin and couscous. Let cool slightly to slightly seized.
Wafer to decompose a square 3x3 wafers (for a total of 9 wafers). fluff cream, except the Central square. From above to lay 8 waffles ( in the middle of not laying). Fluff and close them to waffles, the center again not to touch.
Now in the center and pour the remaining cream and close the remaining 26-th wafers.
Remaining cranberry juice no gelatin, boil down to 2/3 and pour our cake. Refrigerate until completely set cream. However pour cranberry glaze is possible before serving
Bon appetit!
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