Berry Cream Slice

Name: Berry Cream Slice
Cook time: 45 min
Total time: 45 min
Yield: 18
Ingredients: 150 g Butter; 100 g Amarettini; 100 g Biscuits; 25 g ground almonds (without skin); 600 g fresh berries (e.g. strawberries, blueberries, blackberries, raspberries, red and black currants); 12 sheets white gelatine; 500 g Whole milk yoghurt; 125 g Mascarpone; 100 g Sugar; 2 packages Vanillin sugar; 2 TABLESPOONS fresh squeezed lemon juice; 2 (200 g each) Cup of whipped cream; baking paper; 1-2 TABLESPOONS Oil for greasing; 7-10 Tbsp Blueberries and sweetened red currants

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 18

150 g Butter
100 g Amarettini
100 g Biscuits
25 g ground almonds (without skin)
600 g fresh berries (e.g. strawberries, blueberries, blackberries, raspberries, red and black currants)
12 sheets white gelatine
500 g Whole milk yoghurt
125 g Mascarpone
100 g Sugar
2 packages Vanillin sugar
2 TABLESPOONS fresh squeezed lemon juice
2 (200 g each) Cup of whipped cream
baking paper
1-2 TABLESPOONS Oil for greasing
7-10 Tbsp Blueberries and sweetened red currants

Directions

1
Melt the fat at low heat. Grind Amarettini and sponge cakes in the universal chopper in portions. Mix with the almonds. Add the fat and mix well with a fork and possibly your hands. Put a piece of baking paper on a flat board and brush with oil. Place a rectangular baking frame (17x36 cm) on top. Spread crumbs for the base evenly in it and press down firmly with your hands.
2
Put in a cool place for about 2 hours. In the meantime, clean and wash the berries as you like and let them drip off well in a sieve or sort them out as you like. Soak the gelatine in cold water. Mix yoghurt, mascarpone, sugar, 1 packet of vanillin sugar and lemon juice. Whip 200 g cream until stiff. Put the fruit in a tall container and puree with a blender. Then stir into the yoghurt mixture. Squeeze the gelatine and dissolve at low heat. Remove from the heat and stir 3-4 tablespoons of the berry yoghurt cream drop by drop into the gelatine. Then slowly let it run into the remaining berry yoghurt cream. Put the cream in a cool place for 3-4 minutes (until it begins to draw streets). Fold in the cream in portions. Pour cream onto the base in the baking frame and smooth it down.
3
Then stir into the yoghurt mixture. Squeeze the gelatine and dissolve at low heat. Remove from the heat and stir 3-4 tablespoons of the berry yoghurt cream drop by drop into the gelatine. Then slowly let it run into the remaining berry yoghurt cream. Put the cream in a cool place for 3-4 minutes (until it begins to draw streets). Fold in the cream in portions. Pour cream onto the base in the baking frame and smooth it down. Refrigerate for about 4 hours. Whip the rest of the cream until stiff, allowing the remaining vanillin sugar to trickle in. Spread the cream evenly on top of the cream. Loosen the baking frame. Cut the cake into 18 pieces (approx. 8.5 x 4 cm). Serve decorated with blueberries and sugared currants as desired
4
Refrigerate for about 4 hours. Whip the rest of the cream until stiff, allowing the remaining vanillin sugar to trickle in. Spread the cream evenly on top of the cream. Loosen the baking frame. Cut the cake into 18 pieces (approx. 8.5 x 4 cm). Serve decorated with blueberries and sugared currants as desired
5
waiting time approx. 6 hours