Finely spiced Snøfrisk® in perfect harmony with these sweet ingredients.
Here is how you do it
Nut base:
Beat the egg whites with sugar until stiff, then gradually fold in the hazelnuts. Pour the mixture into the buttered baking tin. Bake in a preheated oven at 230 °C until light brown and still soft. Allow to cool in the tin.
Snøfrisk® Cheese Cream:
Stir Snøfrisk®, sugar, the pulp of 2 vanilla pods, lemon juice and eggs together to form a smooth cream. Place them in the baking tin on the nut base and bake at 130 °C for about 20 minutes, until the cream is firm.
Cream topping:
Mix sugar, vanilla pod pulp and sour cream until the sugar has dissolved. Carefully cover the warm cake with it and leave to bake for another 3–4 minutes. Let the cake cool in the tin. Leave to prove for at least 4 hours, but ideally for a few days. Serve at room temperature as a starter, snack or as part of the cheese buffet. The marinade makes an excellent salad dressing.
