2 packages of vetch oat biscuits
3 tablespoons of butter
600gr labneh for half a tea glass of hazelnut or walnut cream
1 pack of cream
1.5 cups granulated sugar
3.5 tablespoons of flour
2 tablespoons of strawberries for starch sauce
1 tablespoon of starch
1 glass of water
First I prepared the base. I used a 26cm clamp mold for this. I put wax paper under the mold. I put aluminum foil around them. I passed the biscuits through the rondo on the base, put melted butter and hazelnuts and spread it on the base. I pressed it well and left it in the freezer for 1 hour.
Meanwhile, I prepared the cream. For the cream, I whisked 3 eggs and sugar in a mixer until it melted. In a separate bowl, I combined labneh cheese and cream and whipped it with a hand whisk.
I added flour, starch, vanilla and continued beating. Then I added the egg mixture and whisked some more. I poured it on the mortar I took out of the freezer.
I put it in the 2nd compartment from the bottom of the oven, which is preheated at 170 degrees. I put 1 bowl of water on the bottom of the oven. I cooked for 55 minutes.
After cooking, I opened the oven door slightly and let it cool down at its own temperature. For the sauce on it, I took the strawberries in the pot and added 1 tablespoon of starch, 1 glass of water, 4 tablespoons of sugar and cooked it.
I poured it over the cake after it cooled down. I kept it in the refrigerator for 1 day. (You can make the sauce with cherry, lemon, etc.)