ingredients for 18 cm Ø |
|
| bottom: | |
| 75 g | shortbread biscuits |
| 2 tablespoons | sugarfree cornflakes |
| 40 g | butter |
| 35 g | Black Currant Chocolate |
| topping: | |
| 200 g | forest berries |
| 1 teaspoon | lemon juice |
| 8 g | Vanilla Sweet |
| 4 leaves | gelatine |
| 80 g | NO SUGAR SUGAR |
| 250 g | low-fat curd |
| 200 ml | heavy cream |
| top cover: | |
| 100 g | forest berries |
| 50 g | forest berries to decorate |
| 1 teaspoon | lemon juice |
| 2 tablespoon | NO SUGAR SUGAR |
| 1,5 leaves | gelatine |
how it's done:
Adjust the cake ring accordingly and place on a cake plate. Crumble the cookies and mix in the cornflakes. Meld butter and Black Currant Chocolate in a hot water bath. Add the crumbles and press the batter into the bottom of the cake ring.
For the topping, puree 100g forest berries with lemon juice and Vanilla Sweet. Then fold in the remaining 100g of forest berries. Soak the gelatin according to the package. Whisk NO SUGAR SUGAR and the curd. Heat the wet gelatin in a pot until it has dissolved. Add 2 tablespoons of pureed berries to the gelatin, then mix with the curd. Whip the heavy cream and fold it to the mixture. Pour the batter on the bottom of the cake and smooth out. Cover the cake and place it in the fridge for one hour.
For the cover of the cake, puree 100g of forest berries with lemon juice and NO SUGAR SUGAR. Soak the gelatin according to the package and let it melt in a bowl, while constantly whisking. Add the pureed forest berries and pour the mixture over the cake. Place the remaining forest berries on top of the still wet cover. Place in the fridge for at least 3 hours until serving.
© Recipe found and altered from "Kleine Kuchen & Torten-Minis", Naumann & Göbel Verlagsgesellschaft mbH