London Cheesecake
London cheesecake is made from puff pastry layers baked with jam and frangipane, all topped with icing and coconut for a sweet treat.
Equipment
- baking tray
- Pastry brush
- Mixing bowl
- sharp knife or pizza slice
- Wooden spoon
- baking parchment
- cooling rack
Ingredients
- 100 g butter
- 100 g caster sugar
- 100 g ground almonds
- 1 egg
- 375 g puff pastry
- 6 teaspoon raspberry jam
Decoration
- 200 g icing sugar
- 2 tablespoon water
- 50 g sweetened coconut
- 6 glace cherries
Instructions
- Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
- Unroll the pastry and seal any cracks with your fingers. Cut into 12 rectangular pieces.
- Line a baking sheet with parchment and place 6 pieces of pastry on the sheet.
- In a mixing bowl cream together the butter and caster sugar until light and fluffy.
- Beat in the egg.
- Fold in the ground almonds.
- Use a pastry brush to brush the surface of the pastry on the tray with jam.
- Divide the frangipane mixture between the 6 pastry pieces and smooth to cover.
- Add a pastry lid on top and push down lightly.
- Bake for about 20-25 minutes until golden.
- Leave to cool on the tray for 5 minutes and then use the pizza wheel to tidy the edges of cheesecakes.
- Transfer to a cooling rack.
- Make the icing by mixing the water with the icing sugar.
- Spread the icing over the top of the cakes.
- Place a cherry half in the middle of each one and sprinkle the coconut on top.
Nutrition
Calories: 725kcalCarbohydrates: 95gProtein: 10gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.003gCholesterol: 29mgSodium: 211mgPotassium: 112mgFiber: 4gSugar: 59gVitamin A: 68IUVitamin C: 1mgCalcium: 69mgIron: 3mg
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