Do you want to try a delicious cake that is both cold and hot at the same time, with the best flavor of forest fruits? Here comes an excellent recipe ideal for spring and summer.
750 grams fruit of the forest, (strawberry, raspberry, blackberry, and blueberries)
1 stick Philadelphia® cream cheese
2 tablespoons powdered sugar
1 package María cookies
1 stick unsalted butter , 90 grams
1 package corn flakes, without sugar (small)
1 tablespoon powdered sugar
1 tablespoon gin, rum or brandy
Preparation
1h
0 mins
Medium
In a pan, melt the butter. In a blender, gradually crush the “Marías” cookies until you have a fine crumb, which will be placed in a round cake container. Add the melted butter to the crumb so that it forms a dough; using a spatula, flatten the dough until it is level and has no edges on the sides. Set aside in the refrigerator.
Place the cream cheese in a bowl and beat it, gradually incorporating the two tablespoons of powdered sugar. Now add the vanilla ice cream little by little and continue beating; take the cookie base out of the refrigerator and pour in the ice cream mixture. Using a spatula, flatten the top and place it in the freezer for approximately 4 hours.
Using a glass or a masher, crush the unsweetened cereal flakes. Take the cake out of the refrigerator and unmold it. Add the crushed cereal flakes as a topping and, using a spoon, drizzle the alcohol (gin, rum, brandy, etc.) immediately. Use a lighter to ignite the topping until the cereal coating takes on a brown color.
Serve in individual slices, decorating with some forest fruit, and enjoy the delicious taste of a forest fruit cake at both cold and hot temperatures.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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