Raspberry cream cake with crispy chocolate base

Name: Raspberry cream cake with crispy chocolate base
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 100 g Dark chocolate; 25 g white plate fat (e.g. palmine); 200 g Puffed rice with chocolate; 7-10 Tbsp Oil; 4 sheets white gelatine; 50 g meringue tuffs (e.g. white and pink); 150 g Raspberries; 400 g Double cream cheese; 250 g Mascarpone; 5 TABLESPOONS Milk; 75 g Sugar; 4 TABLESPOONS Lemon juice

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

100 g Dark chocolate
25 g white plate fat (e.g. palmine)
200 g Puffed rice with chocolate
7-10 Tbsp Oil
4 sheets white gelatine
50 g meringue tuffs (e.g. white and pink)
150 g Raspberries
400 g Double cream cheese
250 g Mascarpone
5 TABLESPOONS Milk
75 g Sugar
4 TABLESPOONS Lemon juice

Directions

1
Break the chocolate into pieces for the cake base. Melt the chocolate in a hot bain-marie together with the plate-fat. Finely chop puffed rice and mix with the liquid chocolate.
2
Brush a cake plate with some oil. Place the rim of a springform pan (26 cm Ø) on top. Fill the puffed rice mixture into the rim of the mould and press it down to form the cake base, pressing up the rim by about 2 cm.
3
For the cream, soak gelatine in cold water. Chop the meringue tuffs. Select the raspberries, wash and drain. Stir cream cheese, mascarpone, milk, sugar and lemon juice until smooth. Squeeze the gelatine and dissolve at low heat.
4
Stir in 2-3 tablespoons of cream cheese cream, then stir into the remaining cream. First fold in the meringue pieces, then the raspberries.
5
Spread the raspberry cream loosely on the chocolate base. Put the cake in a cool place for about 2 hours.