Cookie-based cake with cracker, egg, and walnut, ideal to accompany a coffee. The original recipe is with strawberries, but you can use your preferred fruit, whether in syrup or fresh.
Preheat the oven to 180ºC as it needs to be well heated to prevent the egg whites from deflating.
In a springform pan, I placed them in individual molds lined with parchment paper, spray with butter.
Crush the cookies, leaving some pieces to feel them. The walnuts are broken into pieces and set aside. In a bowl, beat the egg whites until stiff peaks form, ensuring they are stable enough. Add the baking powder, sprinkle in the sugar, and add the vanilla, beating until well combined. Gently fold in the cookies and walnuts, being careful not to deflate the egg whites. Pour the mixture into the mold and bake for 20 minutes until it rises. Turn off the oven and leave it in the oven for another 10 to 15 minutes.
For the Dutch cream, beat the cream cheese until creamy, add the sifted powdered sugar carefully, whip the cream until fluffy, and add the vanilla. Refrigerate and decorate the cake by placing the peaches on top of it.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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