250 gr. strawberry jam or berries
2 tablespoons brandy
1/2 cup. water
1/2 cup. sugar
600 gr. cream cheese at room temperature
300 gr. fresh cream cheese at room temperature
300 gr. cream 35% fat frozen
2 packages bicolor vanilla wafer cookies chocolate
500 gr. Fresh ripe strawberries and strong https://plus.google.com/102913432323563044867/about
For the garnish: mint leaves
In saucepan put the jam to warm. Add the brandy and water to dilute. We keep 1/2 cup. the jam. In a bowl, add the cream cheese, ricotta and sugar and whisk to mix well. Add the jam kept. The cream should be smooth and soft, slightly pink. Beat with a hand mixer, cream the frozen viscous form. Pour 2-3 tbsp Whipped cream cheeses, gently stir to dilute and then add the rest. Mix gently folding with a spatula to unite the two mixtures. Grease form 22 cm (ring). We dress all around with a wafer and the base form.
Brush the base and biscuits on the side with a brush with wet jam. Cut in half strawberry half. Pour half the cream to form. Make a layer of biscuits, brush with jam and make a layer of sliced strawberries. Pour the remaining cream on the cake, cover with cling film and leave to stand at least 5-6 hours. To serve garnish the entire surface of the cake with pink-red strawberries and mint leaves. Steam them with powdered sugar.