Crush the vanilla cookies in the blender, ten at a time is easier. Chop the walnut into small pieces and mix it with the melted butter until it forms a paste to cover the bottom of the springform pan. Let it cool.
Whip the heavy cream, then add the mascarpone cheese, cream cheese, yogurt, and condensed milk. Separate the egg yolks from the whites and only add the yolks.
Beat the egg whites until stiff peaks form, once they are fluffy, gently fold them into the previous mixture. Bake in a medium oven for 30-40 minutes. Until a knife inserted comes out clean. Let it cool first in the oven, then transfer it to the refrigerator.
Make a syrup with water and sugar, once thickened, add the fruits to cook in this syrup, stir constantly and keep the heat low, until it starts to turn into syrup; once the fruits are breaking down, add the orange juice, and if desired, you can add some type of liqueur at this moment. Use a masher to crush the fruits or, if preferred, blend in a blender or food processor. This mixture should be thick as it will serve as the topping for our dessert.
Once cool and a little before serving, unmold the cake and drizzle with the fruit coulis.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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