Raspberry cream cake on puffed rice and chocolate base

Name: Raspberry cream cake on puffed rice and chocolate base
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 100 g Dark chocolate; 25 g Coconut oil (e.g. palm oil); 1 package (200 g) Puffed rice with chocolate; 7-10 Tbsp Oil; 4 sheets white gelatine; 50 g meringue tuffs (e.g. white and pink); 400 g Double cream cheese; 250 g Mascarpone; 5 TABLESPOONS Milk; 75 g Sugar; 8 TABLESPOONS Lemon juice; 150 g frozen raspberries

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

100 g Dark chocolate
25 g Coconut oil (e.g. palm oil)
1 package (200 g) Puffed rice with chocolate
7-10 Tbsp Oil
4 sheets white gelatine
50 g meringue tuffs (e.g. white and pink)
400 g Double cream cheese
250 g Mascarpone
5 TABLESPOONS Milk
75 g Sugar
8 TABLESPOONS Lemon juice
150 g frozen raspberries

Directions

1
Roughly chop the chocolate. Melt with the coconut oil in a hot water bath while stirring. Finely chop the puffed rice and mix evenly with the liquid chocolate.
2
Place a cake ring or springform pan rim (26 cm Ø) on a lightly oiled cake plate. Spread the puffed rice mixture with a tablespoon in the rim of the cake tin and press it down as a base, pressing up the rim by about 2 cm.
3
Chill for about 40 minutes.
4
Soak gelatine in cold water. Chop the meringue tuffs. Stir cream cheese, mascarpone, milk, sugar and lemon juice until smooth. Squeeze out the gelatine leaves and dissolve at low heat while stirring.
5
First stir 2-3 tablespoons of cream cheese cream into the gelatine. Then stir into the remaining cream. Carefully fold in first the meringue pieces, then the frozen raspberries.
6
Spread the raspberry cream on the chocolate base and spread loosely. Cover the cake and refrigerate for at least 3 hours.