Strawberry-lemon ice-cream pie with delicious berry topping It looks so luxurious that it can completely replace itself birthday cake when it’s hot outside. Guests will only be happy such an end to dinner. The base of the cake is amazing crumbly cakes made from crushed crackers with sugar and cream oil. And on the cake lies a delicious strawberry lemon ice cream, made entirely from natural ingredients in cream with condensed milk and cream cheese cream. As a filler strained sauce cooked from strawberries and raspberries with adding lemon juice and zest. Serve the frozen cake watering topping with fresh strawberries. Share with friends: 
Time: 1 hour. Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 12 Graham Cracker Records
- 2 tbsp. l Sahara
- 5 tbsp. l (75 gr.) Melted butter
Filling
- 1 tbsp. chopped strawberries
- 0.5 tbsp. raspberries
- 1/4 Art. Sahara
- 1 tbsp. l water
- 110 gr. cream cheese, room temperature
- 3/4 Art. condensed milk with sugar
- 1 tbsp. l finely grated lemon peel + 1/3 tbsp. freshly squeezed lemon juice (from 2-3 lemons)
- 1 tbsp. cold cream
Topping
- 3 tbsp. l strawberry jelly
- 1 tbsp. halved strawberries
Recipes with similar ingredients: shortbread cookies, milk condensed, curd cheese, lemon zest, cream, raspberries, strawberries
Recipe preparation:
- Preheat the oven to 175 ° C. Grind in a food processor sugar crackers to a fine crumb. Add melted creamy butter and beat to make the mixture look like wet sand. Hold it down it to the bottom and corrugated walls for a cake with a diameter of 22 cm. Place on a baking sheet and bake until the cake is browned and browned. will freeze, 12-14 minutes. Allow to cool completely without removing from forms.
- Meanwhile, prepare the filling: in a small saucepan mix strawberries, raspberries, sugar and water and bring over medium heat to a boil. Reduce heat and simmer until fluid syrupy and fruits will not become very soft, 4-5 minutes. Strain through a fine sieve, lightly pressing on the silicone berries shoulder blade; throw away the leftovers. Let the syrup cool.
- If the cream cheese is a little hard, soften it in microwave, heating at intervals of 10 seconds. Whisk cream cheese with a mixer in a large bowl at medium speed to obtaining a homogeneous mass, about 30 seconds. Add condensed milk milk and whisk again until smooth. Add berry syrup, lemon zest and juice and whisk until homogeneous mass.
- In a separate large bowl, whisk the greasy cream until medium peaks form. Gently mix silicone spatula whipped cream into a mixture of cream cheese until there will remain divorces. Put the filling on the cake and distribute the back of the spoon. Cover with plastic wrap and put in the freezer until the cake hardens, at least for 4 hours.
- About 10 minutes before serving, remove the cake from the freezer, to make it a little softer. Microwave the jelly in microwave bowl until it becomes liquid, 20-30 seconds, then whisk until smooth. Add strawberries and mix gently. Leave to infuse for 10-15 minutes. Remove the cake from the mold and transfer to the dish. Pour over strawberry topping.
