Name: Almond shortbread, cheesecake and strawberry stack
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 75 g butter cold, cubed; 20 g icing sugar; 5 ml orange zest only; 100 g flour cake; 30 g almonds ground; 30 g breadcrumbs fine; salt just a pinch; 10 ml Sheridans gelatine; 230 g cottage cheese creamed; 250 ml cream; 2 lemons zest and juice; 5m ml vanilla essence; 75 g icing sugar; 250 g mixed berries frozen; sugar; 80 ml green tea with buchu; strawberries; 250 g strawberries sliced; 30 ml castor sugar; 5 ml freshly ground black pepper; 500 ml icing sugar; 12,5 ml Tartaric acid; 12,5 ml Bicarbonate of soda

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Ingredients (23)

SHORTBREAD

75 g	butter — cold, cubed
20 g	icing sugar
5 ml	orange — zest only
100 g	flour — cake
30 g	almonds — ground
30 g	breadcrumbs — fine
	salt — just a pinch

CHEESECAKE

10 ml	Sheridans gelatine
230 g	cottage cheese — creamed
250 ml	cream
2	lemons — zest and juice
5m ml	vanilla — essence
75 g	icing sugar

COMPOTE

250 g	mixed berries — frozen
	sugar
80 ml	green tea with buchu
	strawberries
250 g	strawberries — sliced
30 ml	castor sugar
5 ml	freshly ground black pepper

SHERBET

500 ml	icing sugar
12,5 ml	Tartaric acid
12,5 ml	Bicarbonate of soda

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Method:

Preheat the oven to 170°C. Grease a baking sheet with nonstick spray.

1. Shortbread: Put all the ingredients in the bowl of a food processor and pulse until well combined and the dough starts clinging to the blade.

2. Remove, shape into a ball, wrap in clingfilm and chill in the fridge for 15 minutes.

3. Remove from the fridge and roll into golf ball-size balls. Flatten between two sheets of baking paper. Arrange on the greased baking sheet and bake for about 10 minutes or until done.

4. Cheesecake: Sprinkle the gelatin into 15ml (1T) cold water and leave to stand for 10 minutes. Heat in the microwave until the gelatin has just dissolved.

5. Beat the rest of the ingredients together, add a little of the mixture to the gelatin and mix. Transfer the gelatin mixture to the rest of the cream cheese mixture and stir. Spoon into a piping bag and chill in the fridge until fairly firm.

6. Compote: Put the berries, sugar and tea in a saucepan and simmer until syrupy and soft, then mash the berries. Strain through a sieve if you like.

7. Strawberries: Mix all the ingredients.

8. Sherbet: Sift all the ingredients together three times.

9. To finish: Pipe a bit of the cheesecake mixture onto a plate, put a shortbread biscuit on top and finish off with another dollop of cheesecake mixture. Spoon strawberries and compote on top. Repeat the layers twice. Finish off with a dusting of sherbet and serve.