Philadelphia Berry Mix Slices

Ingredients

Directions

1. 1

   Defrost 300 g berries at room temperature. Melt the butter and let it cool down a little. Finely crumble the cantuccini. Mix the crumbs with the butter. Lightly brush the bottom of a square springform pan (24 x 24 cm) with oil. Pour the crumb mixture into the mould and press it to a flat base.

2. 2

   Chill for about 30 minutes. Puree defrosted berries, pass through a sieve. Add cream cheese, 75 g sugar and Amaretto and mix with the whisk of the hand mixer. Whip the cream until stiff. Stir 1 1/2 packs of gelatine into the berry cream, fold in cream. Pour cream onto the base and spread loosely. Chill for 2 hours. Put 150 g frozen berries, 50 g sugar and 100 ml water in a pot. Bring to the boil once and allow to cool slightly. Stir in 1/2 pack of gelatine. Spread the berry mixture over the cake. Chill for another 2 hours.

3. 3

   Chill for 2 hours. Put 150 g frozen berries, 50 g sugar and 100 ml water in a pot. Bring to the boil once and allow to cool slightly. Stir in 1/2 pack of gelatine. Spread the berry mixture over the cake. Chill for another 2 hours. Remove the cake from the tin and cut into pieces. Decorate with cantuccini