A thin, delicate layer of biscuit soaked in strawberry-tangerine cream will undoubtedly delight all lovers of sweet delicacies.
It is necessary
- - 1/4 cup hazelnuts;
- - 100 g of butter;
- - 200 g biscuit cookies;
- - 3 egg whites;
- - 1 glass of cream (35%);
- - 1 cup of sugar;
- - 30 g of gelatin;
- - 1/4 teaspoon of citric acid;
- - 1 can of canned tangerines;
- - 1 cup strawberries (fresh, frozen or canned)
- For decoration:
- - whipped cream, dark chocolate, mint or lemon balm.
Instructions
Step 1
Crumble the biscuits. Dry the nuts in a hot skillet, grind with a blender, then combine with cookies. Add softened butter and mix thoroughly until a smooth, sticky mass is obtained.
Step 2
Put the mass in a mold covered with cling film and press firmly to the bottom to form a crust. Place in the refrigerator for 20-30 minutes. Pour 0.5 cups of tangerine syrup with gelatin, leave for 20-30 minutes to swell, then dissolve completely in a water bath
Step 3
Whisk the whites with 2 tablespoons of sugar in a strong foam and, while whisking, add the gelatin and citric acid. Beat the protein mixture for another 1-2 minutes. Whisk the cream with the remaining sugar separately and combine gently with the whites.
Step 4
Grind the strawberries with a blender and pass through a sieve and add 2/3 of the creamy protein mass to the resulting puree. Stir the strawberry mixture until smooth. Put in a mold, flatten and refrigerate for 40-50 minutes.
Step 5
Add the remaining creamy protein mixture to the tangerines chopped with a blender, mix and place on top of the frozen strawberry jelly. Place in the refrigerator until it hardens completely, for 5-7 hours.
Step 6
Before serving, carefully place the cake on a plate, garnish with whipped cream, tangerine wedges, chocolate chips, strawberries and mint or lemon balm leaves.
