Cookie cake with raspberries

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 75 g Butter
  • 75 g Dark chocolate
  • 175 g Butter biscuits
  • 12 sheets white gelatine
  • 300 g Raspberries
  • 500 g Soured milk
  • 7-10 Tbsp juice of 1/2 lemon
  • 75 g Sugar
  • 1 package Vanillin sugar
  • 350 g Whipped cream
  • 7-10 Tbsp some white and pink meringue
  • 7-10 Tbsp Grease

Directions

  1. 1

    Melt the butter. Melt chocolate over a hot water bath. Finely crumble the biscuits. Mix the biscuits, butter and chocolate. Put them into a greased springform pan (26 cm Ø), press them down firmly and put them in a cool place.

  2. 2

    Soak gelatine in cold water. Sort and puree the raspberries. Mix soured milk, lemon juice, sugar and vanillin sugar. Stir in raspberry puree. Squeeze out the gelatine and dissolve at low heat. Slowly stir the gelatine into the soured milk. Whip 250 g cream until stiff, fold into the soured milk. Spread the cream on the cake base, smooth it down and refrigerate for 3 hours. Remove the cake from the tin and place on a cake platter.

  3. 3

    Slowly stir the gelatine into the soured milk. Whip 250 g cream until stiff, fold into the soured milk. Spread the cream on the cake base, smooth it down and refrigerate for 3 hours. Remove the cake from the tin and place on a cake platter. Whip the rest of the cream until stiff and fill into a piping bag with a perforated spout and spray small tuffs onto the cake. Decorate with crumbled and whole meringue

  4. 4

    waiting time approx. 3 hours

Nutrition Facts

KCAL
300 kcal
CARBS
22 g
FATS
20 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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