Ginger biscuit cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Mascarpone cheese |
| 6 | ounces | Brown breadcrumbs; toasted |
| 1 | pack | Ginger biscuits |
| Juice and zest of 4 lemons | ||
| 6 | ounces | Pinenuts; toasted |
| 1 | pounds | Caster sugar |
| 1¼ | pint | Double cream; whipped |
| 6 | ounces | Softened butter |
| 8 | Egg yolks | |
Directions
Place 6oz of the sugar with the egg yolks in a food mixer and whisk to a foam. Fold in the lemon juice and zest. Then fold in the cheese, 4oz of the pinenuts and 4oz of breadcrumbs. Add the cream.
Line the bottom of a ring with the butter, then add the crushed biscuits mixed with the remaining pinenuts and breadcrumbs. Put the cheesecake mixture on top.
Garnish with fresh strawberries and sugar curls.
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Carlton Food Network
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