Raspberry smoothie cake

Name: Raspberry smoothie cake
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 575 g frozen raspberries; 300 g Oat biscuits; 200 g Butter; 150 g tender oats; 6 sheets Gelatine; 2 Bananas (approx. 160 g each); 2 whole fresh eggs (size M); 50 g Sugar; 1 kg Double cream cream cheese; 250 g Ricotta; 4 TABLESPOONS Elderflower syrup; 7-10 Tbsp Oil; 7-10 Tbsp Freezer bag

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

575 g frozen raspberries
300 g Oat biscuits
200 g Butter
150 g tender oats
6 sheets Gelatine
2 Bananas (approx. 160 g each)
2 whole fresh eggs (size M)
50 g Sugar
1 kg Double cream cream cheese
250 g Ricotta
4 TABLESPOONS Elderflower syrup
7-10 Tbsp Oil
7-10 Tbsp Freezer bag

Directions

1
Defrost the raspberries in a bowl for about 1 hour. Fill cookies into a freezer bag and crumble them finely with a dough roll. Melt butter in a pot. Mix cookie crumbs, oat flakes and butter.
2
Pour the crumb mixture into an oil-spread springform pan (24 x 24 cm) and press it down as a base. Chill for about 30 minutes.
3
Soak gelatine in cold water. Puree 325 g raspberries, 25 g of which should be covered and put in a cool place. Peel and puree 1 1/2 bananas. Whisk eggs and sugar with the whisk of the hand mixer until creamy.
4
Cream the cream cheese. Mix cream cheese, ricotta, syrup, raspberry and banana puree. Stir in egg cream. Squeeze the gelatine, dissolve and mix with 5 tablespoons of the cream cheese cream. Stir the gelatine into the remaining cream cheese cream.
5
Carefully fold in 250 g raspberries. Pour the mixture onto the crumb base and smooth it down. Chill for at least 3 hours.
6
Peel the remaining half of the banana and cut into thin slices. Remove the cake from the tin and cut into pieces. Decorate with raspberry puree and banana slices.