So long time.
I'm really sorry when I can't post.
At this time it has been complicated. Esperanza returned to classes at the University and my son continues to work at home, but that makes me have a schedule for meals and everything else.
But here I am.
I have about three recipes ready, I'll try to post them little by little.
Today's is a cake with figs and raspberries, as we are already at the end of summer we already found figs..
But you could make them with the first fruits of summer, blueberries, raspberries or strawberries whatever you want.
The dough is very good.
I hope you like it I send you lots of love and affection and enjoy your spring
Autumn is starting here!
3/4 cup unsalted butter room temperature
2 1/2 cups all purposes flour
a pinch of salt
2 to 3 tablespoon of water
For the filling
300 gramos cream cheese
200 grams greek yogurt
150 grams white sugar
3 tablespoon lemon juice
1 grated lemon rind from a small lemon
3 medium eggs
8 fresh figs (or dry figs)
1 cup of raspberries
Preheat oven at 180° c (350°F)
In a large mix bowl mix thye dry ingredients with the butter and the egg until roughly crumbled. Add the water, little at a time, until the ingredients stick together and form a thick dough.
Roll a large disk about 30 cm (12 inches) in diameter. Line apie dish with the crust and bake for 10 minutes.
Mix the cream cheese , yogurt, sugar, lemon rind, lemon juice and eggs with a hand blender to combine.
Pour the mixture into prepared pan and spread evenly with a spatula. Bake the cheescake for 20 minutes at 180° for a golden brown colour .
Topped with fig slices and raspberries. and bake about 10 minutes until set with a slight wobble in the center.
Cool to room temperature about 1 hour and refrigerate to chill.
Add some raspberries on the center.
Tarta de higos y frambuesas