Prince Pückler cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt the butter and let it cool down a little. Twist the biscuits apart, scrape off the filling and place in a bowl. Finely crumble the biscuits in the universal chopper. Mix with the butter. Grease a springform pan (26 cm Ø). Add the crumbly mixture, press a flat bottom and pull the biscuit mixture up to the edge of the tin, press it down well. Put baking paper in the tin and fill up carefully with dried peas.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes. Take out the tin, remove paper with dried peas. Bake in the oven at the same temperature for another 10-12 minutes. Take out and let cool on a cake rack.

3. 3

   Raspberries, except for 2 pieces to decorate, select, puree and pass through a sieve. Chop the chocolate and melt over a warm water bath. Soak gelatine in cold water. Whip cream cheese, cream and sugar with the whisk of the hand mixer until stiff. Stir the biscuit filling under a good 1/3 of the cream, chill.

4. 4

   Stir the chocolate under a third. Squeeze 2 sheets of gelatine, dissolve and stir in some of the chocolate cream. Then stir everything into the rest of the cream. Pour into the mould and smooth it down, chill. Stir the raspberry puree into the rest of the cream. Squeeze 4 sheets of gelatine, stir in some raspberry cream, then stir everything into the rest of the cream. Carefully pour the cream over the chocolate cream and smooth it down. Chill for about 30 minutes.

5. 5

   Squeeze out 4 sheets of gelatine. Stir in a little white cream, then fold everything into the rest of the cream. Carefully pour over the raspberry cream and smooth it down. Chill for at least 4 hours, preferably overnight. Carefully remove from the mould. Serve decorated with the raspberries set aside.

Nutrition Facts

KCAL
480 kcal

CARBS
38 g

FATS
34 g

PROTEINS
6 g