Ingredienser
- Sponge cake, the size of the cheesecake pan1 piece
- Nescafe, dissolved in a quarter cup of water0.3 teaspoon
- Dates, paste1 cup
Kanel1 pinch
Anis1 pinch
Kardemomme1 pinch
Kiri Ost8 pack
Philadelphia Ost1 pack
Fløde1 pack
Karamelcreme1 pack
Dream Whip2 pack- Cold liquid milk1 cup
- Gelatin, dissolved in a quarter cup of warm water1 teaspoon
- Mixed nuts, chopped for decoration0.5 cup
Trin
- 1
Place the cake as the first layer and sprinkle with Nescafe.
45 minNødvendigt udstyr:
Kageform - 2
Knead the dates with cinnamon, anise, and ground cardamom, and spread evenly as the second layer over the cake.
45 min - 3
Prepare the third layer by mixing all the ingredients in the cake blender except for the gelatin, starting on low speed and after a minute increase to high speed for 3 minutes.
45 minNødvendigt udstyr:
Blender - 4
Add the gelatin and continue whisking for another minute, then remove. Pour it all as the third layer and place in the freezer for half an hour.
45 min - 5
Remove from the freezer and place in the refrigerator for 4 hours, cut, and decorate with the chopped nut mixture, then serve.
240 min
Ernæringsfakta
Kanelpr. 100gAnispr. 100gKardemommepr. 100gKiri Ostpr. 100gPhiladelphia Ostpr. 100gFlødepr. 100gKaramelcremepr. 100gDream Whippr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.