This summer enjoy a colorful and refreshing dessert. A soft vanilla cake with an amazing impression; a sweet and exquisite cheese filling, cream and raspberries, and perfect for special occasions.
2 packages cream cheese, for the filling of 190 g c / u
1/2 cups clotted cream, for the filling
1/4 cups icing sugar, for the filling
1 cup raspberries, for the filling
whipped cream, to decorate
lime peels, twist, to decorate
lemon peel, twist, to decorate
Preparation
1h 30 mins
15 mins
Low
Preheat the oven to 180 ° C (356F)
Separate the San Juan® Egg egg whites and yolks.
Beat the yolks with half the sugar until they change color, add the butter and the essence of almonds, continue beating until they form a quickly dissolving ribbon.
Beat the whites with the rest of the sugar, until stiff peaks form.
Fold the whites with the yolks with soft movements; add the sifted flour, continue incorporating smoothly to have a homogeneous mixture.
With a ladle divide the previous mixture and add the dye in a bowl. Mix and pour over a pastry sleeve.
Form an impression on wax paper and bake for 4 minutes.
Pour the rest of the mixture and bake for 11 more minutes.
Place on a cloth with the powdered sugar and roll while it´s still warm. Make sure the impression is on the outer part of the cake.
For the filling, beat the cream cheese, the cream and sugar until fully incorporated.
Unroll the cake, add the filling, raspberries and roll. Refrigerate for 1 hour. Serve and garnish with whipped cream and lemon twist.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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