Prince Pückler cake

Name: Prince Pückler cake
Cook time: 1 h 15 min
Total time: 7 h 15 min
Yield: 16
Ingredients: 150 g Butter; 3 pck. (176 g each) dark chocolate cookies with vanilla cream (e.g. "Oreo"); 100 g Dark chocolate; 10 sheets Gelatine; 200 g Raspberries; 500 g Double cream cheese; 500 g Whipped cream; 150 g Sugar; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Kelli Murphy

DIFFICULTY
not easy

RATING

"A piece of cake, please. And a scoop of vanilla ice cream! Or would you prefer raspberry? Oh, chocolate looks great too. - For those who want it all, this triple delicious cheesecake with crispy bottom is a must.

COOK TIME
75 mins

TOTAL TIME
435 mins

Ingredients

Servings: 16

150 g Butter
3 pck. (176 g each) dark chocolate cookies with vanilla cream (e.g. "Oreo")
100 g Dark chocolate
10 sheets Gelatine
200 g Raspberries
500 g Double cream cheese
500 g Whipped cream
150 g Sugar
baking paper
7-10 Tbsp Dried peas

Directions

1
Melt 150 g butter, let it cool down a little. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Unscrew the biscuits, scrape off the filling, put aside. Finely grind the biscuits in the universal chopper, mix with melted butter. Grease a springform pan (26 cm Ø), add the mixture. Press to a flat bottom, pull up at the edge of the form, press well. Put baking paper in it and fill with dried peas. Bake in the oven for about 10 minutes. Take out, remove paper and peas. Continue baking at the same temperature for 10-12 minutes. Take out and let cool down.
2
Chop the chocolate, melt it in a hot water bath and let it cool down a bit. Soak 2 sheets and 4 sheets of gelatine separately. Select the raspberries, wash if necessary. Puree the berries, pass through a sieve. Whip cream cheese, cream and sugar with the whisk of the mixer until stiff. 1⁄3 Stir cream chocolate, raspberry puree and cookie fillings.
3
Squeeze out 2 sheets of gelatine, dissolve carefully at low heat. Stir in 2 tablespoons of chocolate cream, then stir everything into the rest of the chocolate cream. Smooth on the base and chill. Repeat the process with 4 sheets of gelatine and raspberry cream. Carefully smooth on the chocolate cream. Chill for about 30 minutes.
4
Soak 4 sheets of gelatine and repeat the process with this gelatine and white cream, spread on the raspberry cream. Chill for at least 4 hours, preferably overnight. Remove from the mould.