Berry and sour cream cake with crispy base

Name: Berry and sour cream cake with crispy base
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 200 g Dark chocolate; 25 g Coconut oil (e.g. palm oil); 100 g Cornflakes; 7-10 Tbsp For the cream; 10 sheets white gelatine; 500 g Schmand; 7-10 Tbsp Juice of 1 lemon; 125 g + 1 tablespoon of sugar; 1 package Vanilla sugar; 500 g Whipped cream; 450 g Berries (e.g. raspberries, blueberries, blackberries)

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

Cool Cake: The creamy cake with a chocolate cornflakes base and a berry fruit mirror succeeds completely without baking.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

200 g Dark chocolate
25 g Coconut oil (e.g. palm oil)
100 g Cornflakes
7-10 Tbsp For the cream
10 sheets white gelatine
500 g Schmand
7-10 Tbsp Juice of 1 lemon
125 g + 1 tablespoon of sugar
1 package Vanilla sugar
500 g Whipped cream
450 g Berries (e.g. raspberries, blueberries, blackberries)

Directions

1
For the base, divide chocolate into pieces and melt in a hot water bath with coconut oil. Crush the cornflakes slightly with your hands in a bowl and mix with chocolate. Press the mixture in the cake ring (26 cm Ø) to a flat base. Chill for about 30 minutes.
2
For the cream, soak 8 sheets of gelatine in cold water. Mix sour cream, lemon juice, 125 g sugar and vanilla sugar. Whip the cream until stiff. Squeeze 8 sheets of gelatine, dissolve and mix with 2-3 tbsp. sour cream, then stir into the rest of the cream. Fold in the cream. Spread the cream on the base until smooth. Chill for about 2 hours.
3
For the berry mirror, soak 2 sheets of gelatine in cold water. Select the berries and wash them if necessary. Puree with 1 tbsp. sugar and pass through a sieve. Squeeze out the gelatine, dissolve and gradually mix with the berry puree.
4
Spread the fruit mass over the cream, chill the cake for another 2 hours. Remove from the ring and serve.