Crispy cake with blackberries

Ingredients

Directions

1. 1

   For the base, roughly chop the chocolate coating. Melt the couverture and palmin in a water bath. Crumble the waffles and mix into the chocolate coating. Put 2 tablespoons of the mixture on a piece of aluminium foil and let it dry.

2. 2

   Spread the rest of the chocolate wafer mixture evenly on the base in a square tin (24 x 24 cm) lined with baking paper. Let the base dry for about 1 1/2 hours. Wash the lime thoroughly, rub dry, finely grate the peel and squeeze the juice.

3. 3

   Sort the blackberries, wash them carefully and let them drain well on a sieve. Puree 75 g blackberries and 15 g sugar. Mix lime juice, buttermilk, vanilla sugar, remaining sugar, lime zest and mascarpone with the whisk of the hand mixer.

4. 4

   Soak 10 and 2 gelatine leaves separately in cold water. Squeeze out 10 sheets of gelatine, melt carefully in a small pot. Stir approx. 6 tablespoons of the buttermilk mass drop by drop into the gelatine.

5. 5

   Then stir into the remaining buttermilk mixture. Spread the buttermilk mass evenly in two bowls and chill until the masses start to gel. In the meantime squeeze out the remaining gelatine (2 sheets) and melt in a small pot.

6. 6

   Stir in the pureed blackberries drop by drop. Whip the cream until stiff and stir half into a bowl of buttermilk cream. Pour onto the crispy base and smooth it down. Stir the blackberry puree into the 2nd bowl of buttermilk cream and carefully fold in the remaining cream.

7. 7

   Pour onto the light cream and refrigerate for about 5 hours. Crumble the dried ice cream couverture (from the aluminium foil). Cover the cake with the remaining blackberries, sprinkle with crumbled waffles and serve decorated as you like with lime zest, slices and lemon balm.

8. 8

   Results in about 12 pieces.