Ryazhenka Cake

Ryazhenka Cake

240 min
Medium
1 serv.
284 g / 1 serv.

Rating

Average rating:—

Description

Delicate cake with pear filling on a cookie base and a creamy ryazhenka topping

  1. Crush the cookies into crumbs and mix with melted butter
  2. Press the mixture into a cake pan and refrigerate
  3. Dice the pear and caramelize with sugar in a pan
  4. Soak gelatin in cold water
  5. Whip cream with powdered sugar until soft peaks
  6. Heat ryazhenka with instant coffee, add soaked gelatin
  7. Gently fold the ryazhenka mixture into the whipped cream
  8. Place caramelized pear on the cookie base
  9. Pour the cream-ryazhenka mixture on top
  10. Refrigerate the cake for at least 3-4 hours until set
602
212 kcal / 100 g
kcal
10.5 g
3.7 g / 100 g
Protein
57.3 g
20.1 g / 100 g
Carbohydrates
37.4 g
13.1 g / 100 g
Fats