1/2 stick (2 oz) 50 g butter
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1 tbsp golden syrup (substitute light corn syrup)
25 g (1 oz) walnuts
2 oz (50 g) puffed rice cereal
fat for greasing
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
1 tbsp golden syrup (substitute light corn syrup)
25 g (1 oz) walnuts
2 oz (50 g) puffed rice cereal
fat for greasing
for the filling
1 tbsp gelatine
50 ml cold water
300 g cottage cheese
125 ml raspberry flavoured yoghurt
1 tbsp lemon juice
3 eggs
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
250 ml (8 fl oz) double cream (heavy cream)
1 X 175 g can raspberries
50 ml cold water
300 g cottage cheese
125 ml raspberry flavoured yoghurt
1 tbsp lemon juice
3 eggs
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
250 ml (8 fl oz) double cream (heavy cream)
1 X 175 g can raspberries
for the glaze (optional)
syrup from canned raspberries
water
2 tsp arrowroot
a few drops red food colouring
water
2 tsp arrowroot
a few drops red food colouring
method
1. Melt the butter, sugar, and syrup together in a saucepan.
2. Chop the walnuts, and add with the puffed rice cereal to the pan.
3. Stir well and press the mixture on to the base of a greased 20cm loose-bottomed cake tin. Chill for 10 minutes.
4. Soften the gelatine in the water in a small heatproof basin. Stand the basin in a saucepan of hot water and stir until the gelatine dissolves.
5. Sieve the cottage cheese, add the yoghurt and lemon juice and beat until smooth.
6. Separate the eggs.
7. Mix the yolks and 150 g of the sugar in a pan, and cook over low heat, stirring all the time, until the mixture thickens.
8. Remove from the heat, add the gelatine, mix well, and allow to cool until the mixture is beginning to thicken.
9. Stir the yoghurt and cheese mixture into the cooled gelatine.
10. Whisk the egg whites until stiff, then gradually whisk in the remaining sugar.
11. Whip the cream until it just holds its shape.
12. Fold the whites and cream into the main mixture, and pour it carefully into the prepared tin.
13. Chill for at least 4 hours.
14. If leaving the cake unglazed, remove from the tin, drain the syrup from the can of raspberries and arrange the fruit on top.
15. Chill before serving.
16. If glazing the cake, make up the syrup to 125 ml with water and blend it into the arrowroot in a small saucepan.
17. Bring to the boil, stirring all the time, and simmer for 2-3 minutes until the sauce thickens and clears.
18. Add a few drops of red colouring. Arrange the fruit on top and coat with the glaze. Chill before serving.
2. Chop the walnuts, and add with the puffed rice cereal to the pan.
3. Stir well and press the mixture on to the base of a greased 20cm loose-bottomed cake tin. Chill for 10 minutes.
4. Soften the gelatine in the water in a small heatproof basin. Stand the basin in a saucepan of hot water and stir until the gelatine dissolves.
5. Sieve the cottage cheese, add the yoghurt and lemon juice and beat until smooth.
6. Separate the eggs.
7. Mix the yolks and 150 g of the sugar in a pan, and cook over low heat, stirring all the time, until the mixture thickens.
8. Remove from the heat, add the gelatine, mix well, and allow to cool until the mixture is beginning to thicken.
9. Stir the yoghurt and cheese mixture into the cooled gelatine.
10. Whisk the egg whites until stiff, then gradually whisk in the remaining sugar.
11. Whip the cream until it just holds its shape.
12. Fold the whites and cream into the main mixture, and pour it carefully into the prepared tin.
13. Chill for at least 4 hours.
14. If leaving the cake unglazed, remove from the tin, drain the syrup from the can of raspberries and arrange the fruit on top.
15. Chill before serving.
16. If glazing the cake, make up the syrup to 125 ml with water and blend it into the arrowroot in a small saucepan.
17. Bring to the boil, stirring all the time, and simmer for 2-3 minutes until the sauce thickens and clears.
18. Add a few drops of red colouring. Arrange the fruit on top and coat with the glaze. Chill before serving.
serving amount
serves 8 - 10
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