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
Kardemumma1 pinch
Kiri Ost8 pack
Philadelphiaost1 pack
Grädde1 pack
Karamellkräm1 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
Steg
- 1
Place the cake as the first layer and sprinkle with Nescafe.
45 minNödvändiga verktyg:
Kakform - 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 minNödvändiga verktyg:
Mixer - 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
Näringsvärde
Kanelper 100gAnisper 100gKardemummaper 100gKiri Ostper 100gPhiladelphiaostper 100gGräddeper 100gKaramellkrämper 100gDream Whipper 100g* Näringsvärdena är ungefärliga och beräkningen kan påverkas av typen av ingrediens samt odlings-, förvarings- och tillagningsmetoder.