2 lb PRODUCT OF SPAIN
Preheat oven to 350°F (180°C).
Butter a 9-in. (24-cm) springform pan and wrap the outside in foil for baking in a water bath. In a bowl, combine Graham cracker crumbs, melted butter and sugar. Press mixture into springform pan and bake 10 minutes. Set aside.
In a large bowl, beat all filling ingredients together until smooth. Pour filling evenly over the crust. Put the cake on a rimmed baking sheet with water to make a water bath. Bake 80 minutes or until the cake resists the pressure of a light touch. Refrigerate for at least 3 hours before unmoulding.
In a saucepan over low heat, cook all compote ingredients until soft. Remove vanilla bean and completely cool compote.
Compote can be spread over the cake before it's cut and served or spooned generously onto each plate of cake.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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