Fruits Vegetables
es en ca
Cheese and cherry cake
Time required:1 hServings:For 8 servings
The cake:
250 g biscuits
100 g butter
2 tablespoons sherry
The filling:
250 g cottage cheese
1 small tin condensed milk
2 dl (1 glass) pineapple juice
1 dl (1/2 glass) lemon juice
3 thin jelly leaves (5 g)
The topping:
10-15 Jerte cherries and 2 tablespoons cherry brandy
1/2 pot of cherry jam
Carambola slices
The cake:
Grind the biscuits and mix with the soft butter and the sherry, until getting a wet sand-like texture. Cover a mould with the dough and cook for 10 minutes in the oven at 180ºC.
The filling:
Soak the jelly in cold water for 10 minutes. Drain and melt in 2 tablespoons hot water. Beat together the cheese, the condensed milk, the pineapple and lemon juice and the jelly until getting a homogeneous cream. Fill the cake leaving 1.5 cm for the topping. Store in the fridge until firm.
Make the jam lighter with Jerte cherry brandy and cover with it the cake. Put the boned and halved cherries on the top and some carambola slices in the middle.

Author:Consejo Regulador de la Cereza de la Denominación de Origen Cereza del Jerte

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