A subtle soft dessert, with an explosion of flavors with the different types of fruit in each spoonful, try it you will love it.
Learn more about Elvy Navarrette
Ingredients16 portions
Preparation
Cut some long strips of aluminum to cover the mold and cross them to cover the mold when it is put in the water.
Put the oven at 200ºC.
Put the toasted almonds and the cookies in the processor and finally integrate the butter, put it in a removable mold and cover both the base and the walls (make them with a square glass to flatten), bake the cookie base for 10 min.
Blend the cream cheese, condensed milk, cream, vanilla, lemon juice and add the eggs one by one.
Remove the cookie base from the oven and add the mixture. Put it to the boil for 1 hour and a half as if we were going to prepare a flan. Once the cooking is finished, let it cool down and store it cold in the refrigerator, preferably leave it for 2 days (it can only be one).
Ready for the day, garnish with the fruit of your choice and enjoy.
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