Delicate sponge cake, melting curd cream and jellied fruits such a dessert at any time of the year will appeal to you and your family.
Cooking time 2 hours
Mascarpone cheese 400 g
Canned pineapple 120 ml. syrup 250 g
Sugar 100 g
Flour 120 g
Butter 50 g
Starch 20 g
Gelatin 20 g
Baking powder 10 g
Eggs 2 pcs
Mandarin 2 pcs
Pear 1 piece
Kiwi 1 piece
Melt the butter.
Sift flour into a bowl and add half the sugar. Add starch and baking powder.
Beat eggs until frothy.
Add melted butter and stir.
Add flour to the egg mixture and mix the dough well.
Grease a detachable form with butter and sprinkle with flour, put the dough in the form.
Bake in an oven preheated to 180 degrees C for 12-15 minutes.
Cool the finished cake and remove from the mold.
Dissolve gelatin in canned pineapple syrup. Add sugar and mix well.
Place the mascarpone cheese in a bowl.
Add half of the gelatinous mass and mix until smooth.
Cut off the top layer from the cake, put the cake back into a clean mold.
Pour the curd filling. Refrigerate for 1 hour.
Place pineapple slices on top.
Peeled kiwi slices.
Slices of pear and tangerines.
Pour over the remaining jelly. Put another 1 hour in the refrigerator.
Remove from the mold and transfer to a dish.
Our extraordinarily delicious fruit cheesecake is ready. Can be served with tea.