Vanilla Concentrate from La Anita 120ml

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- Water
- Ethyl alcohol
- Caramel color class IV
- Artificial flavors
- Vanillin
- Sodium benzoate (preservative)
- Potassium sorbate (preservative)
- Ethyl maltol

Nutritional values per 100g
- Energy 30 kcal / 120 kJ
- Fat 0 g
thereof saturated fatty acids 0 g
- Carbohydrates 4 g
thereof sugar 0 g
- Protein 0 g
- Salt 0 g

Contains no allergens subject to mandatory labeling

Cheesecake with vanilla note and red fruits

Preliminaries:
For melting the gelatin later, it would be an advantage if you have a microwave.

INGREDIENTS
1 tablespoon of sugar
90 g sugar
150 g whipped cream (min. 30% fat)
60 g raspberries
1 packet of powdered gelatine
200 g flour
100 g unsalted / little salted butter
0,5 teaspoon baking powder
190 g cream cheese
1 pinch of fine salt
1 teaspoon vanilla LA ANITA vanilla concentrate
1 egg

FOR THE BASE OF THE CAKE

1. preheat the oven to 180ºC.

2. put the butter in a mixer or bowl and mix for a few minutes until creamy.

3. add the egg and mix it in.

4. add all the powders, flour, sugar, baking powder and salt and stir with the help of a baking spatula until all the dry ingredients are incorporated.

5. Transfer the dough to a flat surface and shape into a ball. Dust the work surface with flour and roll out the dough into a sheet.

Place the rolled out dough in the tart pan and flatten it with your fingers. 7.

Prick it several times with a fork to let the air escape.

8. bake the tart base for 15 minutes (180* C) or until lightly browned.

9. remove bottom from oven and let cool.

FOR THE CHEESECAKE

1. put the gelatin and the water in a deep bowl, mix for a few seconds and let it float for a few minutes.

2. melt them in the microwave for 30 seconds, once they are foamy.

3. with the mixer, beat the melted gelatin and cream at maximum speed with the whisk to stir in air.

4. add the cream cheese, sugar and vanilla and continue beating for a few minutes until incorporated.

Add the raspberries or red berries and the La Anita vanilla. Continue beating for a few seconds.

6. pour the mixture into the cake base and chill in the refrigerator for at least 4 hours.

Serve well chilled and garnish with meringue, Chantilly cream and red fruits, for example.

Store in a dry place