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This cream is used as a bread spread but also if you want to make a sandwich cake. Recipe after Gun-Marie Nachtnebel in her book “Smörstekt” ISBN978-91-574-8002-6 in Swedish
- 200 g Philadelphia cheese, original - 200 g butter, room temperature - 100 g schrimps, (peeled if fresh) if you are making a sandw.-cake (200 g schrimps if you are using the cream as a bread spread) - 8 tbs dill, chopped (if you use frozen take ca 25 g) if you are making a sandw.-cake (16 tbs dill if you are using the cream as a bread spread)
Blend cheese and butter to a fluffy consistency Chop the schrimps into small pieces Blend schrimps and dill in half of the cheese cream.
Save the second half of the cheese cream if you want to make a sandwich cake. You need that for decorating the cake.
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Publisher: ICM Europe GmbH Postfach 1129 24970 Steinbergkirche Germany |
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