Ingredients:
Philadelphia Cheese 270 grams
icing sugar 80 g (40 + 40)
Lemon Zest of ½
80 ml of milk 4 yolks
4
Clear 40 gr cornstarch
40 ml Lemon Juice
½ teaspoon cream of tartar
10 ml Vanilla Extract
50 g chopped toasted almonds
100 gr
Icing 2 tablespoons Amaretto
1 tablespoon lemon juice
Preparation:
"The whole process should be done careful manner, without beating strongly, little by little until the products are mixed, or have the texture indicated. Thus the cake will not crack and have a nice look. "Pepinho.
Preheat oven to 155 º C. Place in the oven a pan of water to bake the cake in a water bath.
Put the cheese, at room temperature in a container to beat him with electric rods or with the mixer. Add 40 grams of icing sugar, lemon zest and milk and continue beating. The whole process must be done at very low speed, for some time to mix everything very well and is very smooth mixture, but that does not incorporate any air. It must be very smooth.
now incorporate the yolks one by one, hoping to add the following when fully absorbed before, we do all this very slowly. Still add the vanilla extract, cornstarch and lemon juice.
In another bowl Beat the egg whites until stiff. Mix remaining sugar with cream of tartar and add it halfway through openly. The clear need to become very hard, forming peaks.
Using a spatula, incorporate some of the whites into cheese mixture with stirring motion. In this way the mixture will be less dense and easier to incorporate the remaining whites. This must be done carefully so as not to get through the process.
Grease a 22 cm springform pan. and pour the mixture over it. Wrap it in parchment paper or aluminum, to put it in the oven in a water bath. If mold is not springform pan would not be necessary, but then it more difficult to unmold the cake. I use paper Fata Charter, which serves to completely wrap the mold and thus not the cake is toasted on top.
Bake at 150 º C for 50 minutes, after which they turn off the oven and leave cake inside without opening the door to cool or at least an hour. Thus avoid cracking of the surface. Even then take cover as almond, would not be essential.
Mix in a bowl the icing sugar with lemon juice and Amaretto. Beat well until the mixture is completely smooth. We incorporate the chopped almonds and mix cover the entire surface of the cake.
We keep the cake in the fridge, but would prefer it out a bit before eating it to cool a little. This cake is best overnight.
This cake I've made many times, is one of the first recipes I copied the recipe of Internet blogs. I have spoken several times with her, but had never published the recipe. Posted Yesterday FB on the menu that we to eat in the countryside and among other things was this cake. A few people have asked me the recipe (others have asked me to prefer the cake ... directly. Iban truth?), So here it is.
Pepinho The recipe is, the blog i- recipes for me, the best blog by far ... pastry. It is unfortunate that since his father, has slowed publishing recipes in a loud. I miss him, but even so, we have recipes on their blog to be a lifetime trying new things.
This cake is soft, delicious, delicate and perfect for a picnic. It's very fresh and goes well after a good meal. Baked cheese cakes are very delicate, but the result is worth it.
Of course, we had a great day, we ate class took the opportunity to relax and enjoy a wonderful spring day. And look how is the lemon .... as all the flowers ... curdling. lemons are going to have to give, and let you know!
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