Tarte aux bleuets et au fromage Labneh

 


  • 3 Sheets of Gelatin
  • ½ Lemon Juice
  • 600 gr ( 1,32 lbs ) Blackberry
  • 100 gr ( 0,22 lbs ) Labneh Cheese
  • 5 Soup Spoons of Powdered Sugar
  • 1 glass of water Milk
  • 2 Tablespoons Blackberry Syrup
  • Divided Ready Sponge Cake

Put the gelatin in the hot water. Mix and melt with the help of spoon. Mix the juice of half a lemon with the gelatin.

Puree 250 grams ( 0,55 lbs ) of blackberries in a mixer. Mix the blackberry puree with labneh cheese and powdered sugar. Add the melted gelatin to this mixture. Put the syrup into the milk and mix.

Soak the sponge cake with milk with blackberry syrup. Spread cream cheese with blackberry puree between sponge cakes. Keep the cake in the refrigerator for 3 hours in this way. Arrange the remaining blackberries on the frosted cream cake. Sprinkle powdered sugar on top and serve.

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