Ingredients

Raspberry cheese cake

Ingredient Quantity

Cream cheese 1000gm

Gelatine 15gm

Fresh cream 20ml

Whipped cream 150ml

Eggs 3no

Sugar 40gm

Essence 4ml

Milk 40ml

Linzer torte:

Butter 200gm

Sugar 150gm

Powdered almonds 150gm

Eggs 2no

Essence 4ml

r. flour 250gm

Nutmeg 4gm

Cinnamon 2gm

Lemon soufflé

Eggs 1no

Yolks 2nno

Gelatine 15gm

Lemon essence 3ml

Lemon rind 2no

Lemon juice 2no

Cream( whipped) 150ml

Sugar 60gm

Kiwi jelly

Kiwi 3no

Gelatine 20gm

Water 30ml

Preparation

Raspberry cheese cake

  1. Make a sabayon with eggs and sugar
  2. Add in milk into the sabayon and cook the sabayon and then add in gelatine. Thin down cream cheese with fresh cream and add it to the sabayon mixture and fold it with whipped cream.

Linzer torte:

  1. Cream butter and sugar. Add in eggs. Fold in the almond and flour mixture and bake at 180 till golden brown

Lemon soufflé

  1. Make sabayon with eggs and sugar add in lemon essence, rind, gelatine. Let semi set then fold in with cream.

Kiwi jelly

  1. Puree kiwi and add water. Soften gelatine and add it to the kiwi puree.

Assembly: Place linzer torte at the base and coat with jam. Place the raspberry cheese cake over it with kiwi jelly and the lemon soufflé. Garnish with caramel and serve with mango vanilla sauce and sour cherry compote.