Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Crumble the biscuits, add the melted butter and mix well to prepare the base of the cake.
Line a buttered springform pan with parchment paper and spread the mixture, pressing it down well with the back of a spoon.
Let the base rest in the refrigerator for 30 minutes or in the freezer for 15 minutes.
In a bowl, combine eggs, sugar, vanillin and lemon juice.
Add the spreadable cheese and fresh cream, working with the whisk.
Mix the batter and pour it over the base.
Level well and bake in a static oven for one hour: at 180°C for the first 30 minutes and then at 160°C for another 30 minutes.
While the cake is in the oven, prepare the sauce with strawberries and berries cut into pieces.
In a non-stick pan, combine the red fruits with a tablespoon of icing sugar.
Cook over low heat, stirring from time to time, to obtain a fairly thick sauce.
Once the cake is cooked, let it cool. At that point, pour the sauce over it and decorate creatively with the berries.
Cover the cake with cling film and let the cake rest for 4 hours in the refrigerator.
Let it cool and rest in the refrigerator to ensure a perfect texture.
Italia
| Energy (kcal) | 272.39 |
| Carbohydrates (g) | 19.13 |
| of which Sugars (g) | 11.55 |
| Fat (g) | 17.76 |
| of which Saturates (g) | 10.3 |
| Protein (g) | 10.29 |
| Fiber (g) | 0.94 |
| Sale (g) | 0.51 |
