- 200gr robiola
- 500ml cream
- juice of ½ lemon
- 200g sugar
- 1 bag of vanillin
- 3 eggs
- 3 tablespoons of flour
- 200gr of oswego type biscuits
- 100g of butter
- 1 jar of jam
First of all, chop the cookies coarsely, (fig. 1) if they are already portioned inside an envelope, break them directly inside.
We melt the butter in a saucepan (fig.2) but without bringing it to reduce, when it is completely melted add the biscuits and mix quickly (fig3).
fig 2 fig 3
After that we put the mixture in the base of our pan, (fig4) previously covered with parchment paper, and press the biscuits on the bottom with the help of a glass, put in the fridge and let it thicken.
Meanwhile, make our "cream", add the egg yolks and sugar and mix, then add the robiola, cream, vanilla, lemon and flour, (fig 5) mix everything with the help of a mixer.
Beat our egg whites until stiff, (fig 6) and incorporate them into our cheese mixture, stirring gently from top to bottom until we have incorporated it well. (fig7)
fig 6fig 7
We put our cream cheese in the pan and bake at 160 ° for an hour, after this time we turn off the oven and let the cake cool in the oven for about an hour, after which we leave to cool for at least two hours.
When our cake is cold, remove it from the pan and put a layer of jam on top, we used the raspberry and elderflower one.
we cut a nice slice and serve.
The jam is usually put on top, as well as to accentuate the taste, also to cover the creams that form in the upper part of the cake, plus the jams of not only small fruits that do not need to be reduced on the fire as it already contains lemon which is a natural thickener !!!