Berry cream cheese cake

Name: Berry cream cheese cake
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 100 g Ladyfingers; 65 g Butter or margarine; 4 sheets white gelatine; 250 g Whipped cream; 400 g Double cream cream cheese; 130 g Sugar; 1 package Vanillin sugar; 1 package (6 g) "Grated lemon peel"; 250 g Strawberries; 200 g Raspberries; 200 g Blackberries; 1 package glaze; 30 g white chocolate and mint to decorate; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

100 g Ladyfingers
65 g Butter or margarine
4 sheets white gelatine
250 g Whipped cream
400 g Double cream cream cheese
130 g Sugar
1 package Vanillin sugar
1 package (6 g) "Grated lemon peel"
250 g Strawberries
200 g Raspberries
200 g Blackberries
1 package glaze
30 g white chocolate and mint to decorate
baking paper

Directions

1
For the base, put lady fingers in a freezer bag and crush them with a cake roll. Melt the fat and mix with the sponge cake crumbs. Press on the bottom of a springform pan (22 cm Ø) lined with baking paper.
2
Soak gelatine in cold water. Whip the cream until stiff. Mix cream cheese, 100 g sugar, vanillin sugar and lemon peel. Squeeze the gelatine, dissolve and stir into the cream cheese cream. Fold in the cream.
3
Spread the cream on the crumb base and smooth it down. Leave to set in the fridge for approx. 3 hours. Clean or sort the berries and rinse with cold water. Dab dry. Mix cake glaze powder and remaining sugar in a pot.
4
Add 1/4 litre cold water and stir until smooth. Bring to the boil while stirring. Let the glaze cool down for about 1 minute. Spread the fruit on the cream cheese, pour the glaze over the top from the middle and let it set.
5
Remove the cake from the edge of the mould with a knife. Peel small rolls from the chocolate with a potato peeler and sprinkle over the cake. Decorate with mint leaves. Makes 12 pieces.