Ingredients
Butter, Mascarpone Cheese, Sugar, Cream Cheese, Agave Nectar, Creme Fraiche, Red Congo Peppers, Eggs, Vanilla, Hazelnut Flour, Condensed Milk,
Graham Crackers, Biscotti Cookies, Lemon, Orange, Raspberries, ...(Not Pictured: Walnut Oil, Vodka)
Heat Raspberries, Congo Peppers, Agave Nectar,...bring to a simmer. Remove pan from heat and add Vodka. Simmer until reduced to a syrup
Here's the blended Cheeses, Eggs, Condensed Milk, Sugar, Vanilla, Creme Fraiche, Lemon and Orange Zest.
Also, the crust which consists of Graham Crackers, Biscotti, Hazelnut Flour, and Walnut Oil
With the Razz-Congo sauce run through the "ole food mill" to remove the seeds........even the smallest of
Dollop the sauce into the middle of the batter and top with remainding half of batter
After an 1 1/2 hr bake at 340 deg, and a overnight set in the fridge (next to the cold brew) Here's a slice of the cake...............yum!
Greg
Butter, Mascarpone Cheese, Sugar, Cream Cheese, Agave Nectar, Creme Fraiche, Red Congo Peppers, Eggs, Vanilla, Hazelnut Flour, Condensed Milk,
Graham Crackers, Biscotti Cookies, Lemon, Orange, Raspberries, ...(Not Pictured: Walnut Oil, Vodka)
Heat Raspberries, Congo Peppers, Agave Nectar,...bring to a simmer. Remove pan from heat and add Vodka. Simmer until reduced to a syrup
Here's the blended Cheeses, Eggs, Condensed Milk, Sugar, Vanilla, Creme Fraiche, Lemon and Orange Zest.
Also, the crust which consists of Graham Crackers, Biscotti, Hazelnut Flour, and Walnut Oil
With the Razz-Congo sauce run through the "ole food mill" to remove the seeds........even the smallest of
Dollop the sauce into the middle of the batter and top with remainding half of batter
After an 1 1/2 hr bake at 340 deg, and a overnight set in the fridge (next to the cold brew) Here's a slice of the cake...............yum!
Greg