For the dough
2 cups of crushed Maisena biscuits
1 teaspoon of ground cinnamon
1/2 cup of almond flour or regular flour
1/2 cup of melted butter or margarine
For the cream
240g of fresh Minas cheese, unsalted
1 can of condensed milk
1/3 cup of freshly squeezed lime juice
1 teaspoon of orange extract
8 strawberry halves in syrup
For the topping
1/4 cup of almond flour
2 tablespoons of cornstarch
1 cup of strawberry syrup
1/2 cup of freshly squeezed orange juice
For the dough
2 cups of crushed Maisena biscuits
1 teaspoon of ground cinnamon
1/2 cup of almond flour or regular flour
1/2 cup of melted butter or margarine
For the cream
240g of fresh Minas cheese, unsalted
1 can of condensed milk
1/3 cup of freshly squeezed lime juice
1 teaspoon of orange extract
8 strawberry halves in syrup
For the topping
1/4 cup of almond flour
2 tablespoons of cornstarch
1 cup of strawberry syrup
1/2 cup of freshly squeezed orange juice
Preheat the oven to moderate (170°F)
Fur a 22cm diameter round cake pan with butter or margarine and dust with flour
Make the dough: In a bowl, mix all the ingredients until they form a crumbly mixture
Spread it in the prepared pan, pressing down on the bottom and sides with your fingers
Bake for 10 minutes and let cool
Make the cream: In a blender, combine the Minas cheese and condensed milk, beating until smooth
Add freshly squeezed lime juice and orange extract
Spread it over the baked dough and refrigerate for 3 hours
Garnish with strawberries on top
Make the topping: In a small saucepan, mix well almond flour, cornstarch, strawberry syrup, and freshly squeezed orange juice
Cook until the mixture thickens and shines
Let cool and drizzle over the cake
Refrigerate for another hour
Serve chilled.
