- 200 GRAM BISCUITS, crumbled
- 80 GRAM BUTTER, melted
- 250 GRAM CREAM CHEESE
- 200 GRAM SWEETENED CONDENSED MILK
- 1 CUP CREAM, whipped
- 6 TBSP SUGAR
- 4 LEAVES GELATIN, soaked
- 2 LEMONS, juice and rind
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- 150 GRAM SELF RAISING FLOUR
- 200 GRAM SUGAR
- 2 EGGS
- 150 GRAM BUTTER
- 1 CUP CREAM
- 1 TBSP LEMON RIND
- 50 GRAM PISTACHIOS, chopped
- 1/2 CUP CUSTARD SAUCE
- 1/2 CUP SPRITE
- 1/4 CUP AMARETTO
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Mix the butter and
the biscuit crumbs and press them on the bottom of a round cake tin.
Mix the cream cheese with the condensed milk, the sugar and the lemon
rind, stir well. Heat 2 tablespoons of the the lemon juice to boiling
point and dissolve the gelatin. Add this to the cream cheese mixture,
as well as the rest of the lemon juice, the rind and the cream. Pour
the mixture on the cookie bottom. Chill for 4 hours.
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Mix the butter with
150 gram sugar and beat three minutes; beat in the eggs one by one and
the sprite; stir in the flour. Put the batter in a greased form and
bake in the oven, 30 minutes at 175 degrees
Celsius. Cool down and cut lengthwise
in three layers. Sprinkle each layer with amaretto. Mix the pistachios
with the custard sauce, divide in two portions and spread a portion
on the bottom and second layer, put the top on. Beat the cream with
the remaining sugar and the lemon rind, cover the top and sides of the
cake herewith.
On 29
April 1974,
USA President Nixon explained on television the release of
tapes, which are known as the main subject of the Watergate scandal. In
the end the scandal led to Nixon's resignation. Click on
culinary calendar for more links between history and cooking.
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