Berry pillow talk cake
very easy
30 mins
30 mins
Ingredients
- 7-10 Tbsp Oil
- 125 g Butter
- 200 g Shortbread (alternatively butter biscuits)
- 7-10 Tbsp Sea salt
- 4 sheets white gelatine
- 300 g Double cream cheese
- 150 g Sugar
- 300 g Whole milk yoghurt
- 6 TABLESPOONS Lemon juice
- 300 g Whipped cream
- 200 g frozen blueberries
Directions
- 1
Lightly brush the bottom of a springform pan with oil. Melt the butter and let it cool down a little. Crush the shortbread finely. Mix crumbs with liquid butter and 1⁄4 TL salt. Spread on the bottom of the mould and press to a flat bottom.
- 2
Place in the refrigerator for about 30 minutes.
- 3
Cover gelatine completely with cold water and soak in it for 5-10 minutes. Mix cream cheese and sugar with a whisk. Stir in yoghurt and lemon juice. Whip cream until stiff. Squeeze the gelatine, put it into a small pot and dissolve it at very low heat while stirring (do not boil!).
- 4
Stir some cream cheese cream into the liquid gelatine (see tip). Then stir evenly into the remaining cream. Chill until it begins to gel (set).
- 5
First fold in cream, then quickly 150 g of frozen blueberries. Pour the cream onto the base, smooth it down and chill for at least 4 hours.
- 6
In the meantime, let the rest of the blueberries thaw. Remove the cake from the tin. Shortly before serving, slightly warm up the jam, fold in the defrosted blueberries and spread on the cake.
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