To prepare a delicious and refined cake, we start with preparing the mold. It is essential to have a cake mold with a diameter of 22 cm or 24 cm at hand. This is lined with plastic wrap; however, if you don't have it, aluminum foil is an acceptable alternative. After lining the mold, we thoroughly grease the interior with Rama margarine or oil to prevent the composition from sticking.
The next step is to deal with the cake base, made of biscuits. These are finely crushed to achieve a uniform texture. Once the biscuits are crushed, we mix them with the 150 g of melted Rama margarine. The resulting composition is poured into the lined mold and flattened by pressing it on the bottom and sides of the cake mold, ensuring it is compact. This base is placed in the freezer for about 20 minutes, during which we will prepare the cream.
The cream is an essential element of our cake. We start by dissolving the gelatin in 100 ml of water, then we heat it, stirring gently until it completely dissolves. In a separate bowl, we prepare the cheese, mixing it with the 10 tablespoons of sugar, vanilla sugar, and lemon juice. Using a mixer, we blend the ingredients until we obtain a fluffy composition. Once the gelatin has cooled, we add 50 ml of it to the cheese mixture, continuing to mix to integrate the ingredients well.
Separately, we whip the cream for the topping, adding a stabilizer to keep it firm. Then, we gently fold the whipped cream into the cheese cream, mixing with a spatula to avoid losing air in the composition. This combination will give our cake a creamy and airy texture.
To add a touch of freshness, we turn our attention to the fruits. Whether we choose sour cherries, raspberries, or strawberries, we put them in a blender along with two tablespoons of sugar. We blend until we obtain a fine puree, to which we add the remaining dissolved gelatin, mixing well to incorporate it.
After 20 minutes have passed, we take the mold out of the freezer and carefully pour the cheese composition over the biscuit base. On top, we add the fruit puree, creating a colorful and appetizing layer. Using the end of a wooden spoon, we make concentric circles in the cake composition, achieving a remarkable visual effect, similar to a cyclone.
The cake is left in the freezer for at least 4 hours to set well. Once it has solidified, we can transfer it to the refrigerator, where it will chill perfectly, ready to be served. At serving time, each slice will bring an explosion of flavors, combining the creamy texture of the cheese with the sweetness of the fruits, offering an unforgettable culinary experience.
The next step is to deal with the cake base, made of biscuits. These are finely crushed to achieve a uniform texture. Once the biscuits are crushed, we mix them with the 150 g of melted Rama margarine. The resulting composition is poured into the lined mold and flattened by pressing it on the bottom and sides of the cake mold, ensuring it is compact. This base is placed in the freezer for about 20 minutes, during which we will prepare the cream.
The cream is an essential element of our cake. We start by dissolving the gelatin in 100 ml of water, then we heat it, stirring gently until it completely dissolves. In a separate bowl, we prepare the cheese, mixing it with the 10 tablespoons of sugar, vanilla sugar, and lemon juice. Using a mixer, we blend the ingredients until we obtain a fluffy composition. Once the gelatin has cooled, we add 50 ml of it to the cheese mixture, continuing to mix to integrate the ingredients well.
Separately, we whip the cream for the topping, adding a stabilizer to keep it firm. Then, we gently fold the whipped cream into the cheese cream, mixing with a spatula to avoid losing air in the composition. This combination will give our cake a creamy and airy texture.
To add a touch of freshness, we turn our attention to the fruits. Whether we choose sour cherries, raspberries, or strawberries, we put them in a blender along with two tablespoons of sugar. We blend until we obtain a fine puree, to which we add the remaining dissolved gelatin, mixing well to incorporate it.
After 20 minutes have passed, we take the mold out of the freezer and carefully pour the cheese composition over the biscuit base. On top, we add the fruit puree, creating a colorful and appetizing layer. Using the end of a wooden spoon, we make concentric circles in the cake composition, achieving a remarkable visual effect, similar to a cyclone.
The cake is left in the freezer for at least 4 hours to set well. Once it has solidified, we can transfer it to the refrigerator, where it will chill perfectly, ready to be served. At serving time, each slice will bring an explosion of flavors, combining the creamy texture of the cheese with the sweetness of the fruits, offering an unforgettable culinary experience.
Ingredients
Base: 250 g vanilla or coconut biscuits, 150 g melted butter. Cream: 100 ml water, 2 packets of gelatin (1 packet = 10 g), 800 g sweet cheese, 50 ml lemon juice, 10 tablespoons sugar, 2-3 packets of vanilla sugar, 300 ml whipped cream, 1 packet of whipped cream stabilizer, 250 g cherries (from compote, fresh, or raspberries).