Making of:
Distribute the mixture evenly in silicone or tin molds for muffins (line the tin mold with paper baskets). The mixture is enough for 18 mini cookies.
For the cheese and pistachio cream, combine the cheeses, sugar, eggs (room temperature) and lime juice in a suitable bowl. Mix with a mixer. Add the sifted stock and softened pistachio cream and mix a little more.
Fill the molds and bake in a preheated oven at 130°C for about 45-50 minutes. The cakes should remain light, and the mixture will be softer in the middle when taken out of the oven, but it will firm up sufficiently when cooled.
Cool the cakes to room temperature, and then chill them in the fridge for a few hours.
Before serving, remove the cakes from the molds (they are very easy to remove from the silicone molds, and carefully free the others from the paper baskets).
Clean and chop the strawberries in a suitable pan. Sprinkle them with sugar and cook over high heat for about 10 minutes, stirring constantly. After a few minutes, grind them with a stick mixer and continue mixing. After 10 minutes, remove them from the stove while you prepare the red Dr. Oetker cake topping. Mix the contents of the dressing bag with 1 teaspoon of sugar and a couple of tablespoons of water into a lump-free mixture. Mix with the cooked strawberries and, stirring constantly, return to high heat for another 1-2 minutes.
Immediately spread the prepared jelly using a teaspoon (2 teaspoons of topping) in the middle of each cake (the topping sets very quickly so do this step as quickly as possible and it does not have to be applied to the outer edges).
Spread the ground green pistachios around the edge of each cake and serve.
ADVERTISEMENT
