Total Steps
14
Ingredients
18
Tools Needed
9
Ingredients
- 4 ounce Cream cheese
- 1 3/4 cup Whipping cream
- Chopped toasted pistachio nuts
- Sifted icing sugar
- 1 tablespoon Finely grated lemon peel
- 3/4 cup Lemon juice
- 3/4 cup Granulated sugar, divided
- 4 Egg yolks
- 1/4 cup Cold water
- 1 envelope unflavoured gelatin
- 4 cup Fresh strawberries
- 2 ounce Homemade or commercial sponge cake
- 1 tablespoon Lemon juice
- 1 Egg yolk
- 1/2 cup Unsalted butter, cut into small pieces
- 2 tablespoon Granulated sugar
- 1/3 cup Toasted hazelnuts or pistachio nuts, finely chopped(optional)
- 1 cup All-purpose flour
Instructions
Step 1
Preheat oven to 375F/190C.
Step 2
To make pastry, in large bowl, combine flour with nuts and granulated sugar. Cut in butter until it is in tiny bits.
Step 3
Combine egg yolk with lemon juice. Sprinkle over flour mixture and gather dough together into a ball. Roll or press to fit bottom of 9 or 10 inch/23 or 25cm springform pan.
Step 4
Bake for 20 to 25 minutes, or until lightly browned. Break sponge cake into small pieces and sprinkle on top of pastry.
Step 5
Reserve eight of the best strawberries for the top. Hull remaining berries.
Step 6
Cut about twelve even sized berries in half and arrange around edge of pan with cut side of berries pressed against the edge. Arrange remaining berries to fit inside pan with tips pointing up.
Step 7
To make the filling, sprinkle gelatin over cold water in a small saucepan.
Step 8
Allow to soften for 5 minutes. Heat gently until dissolved.
Step 9
In medium saucepan, beat 4 egg yolks with 1/2 cup/125 mL granulated sugar until light. Beat in lemon juice and peel. Cook, stirring constantly, until mixture thickens and just comes to the boil. Stir in dissolved gelatin.
Step 10
Cool.
Step 11
In large bowl, beat cream cheese with remaining 1/4 cup/50 mL granulated sugar. Beat in cool lemon cream.
Step 12
In separate bowl, beat whipping cream until light. Fold into lemon cream.
Step 13
Pour over berries. Shake pan gently so lemon mixture falls between berries and top is even. Refrigerate for 3 to 4 hours, or until set. Run knife around edge of pan and remove sides. Place cake on serving platter. (Remove springform bottom only if it comes away easily.)
Step 14
Arrange 1 inch/2.5 cm strips of waxed paper on top of the cake, leaving spaces in between. Sprinkle spaces with pistachio nuts. Remove paper carefully. Leave hulls on reserved berries and cut in half. Arrange berries in rows along empty strips. Dust with icing sugar. Refrigerate until ready to serve.