Cream Cake with Raspberries

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Cream Cake with Raspberries
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Difficulty:
easy
Difficulty
Preparation:
2 h. 40 min.
Preparation

Ingredients

for
6
Ingredients
250 grams
2 sheets
2 tablespoons
150 grams
200 grams
3 tablespoons
1 packet
1 packet
6
Nut granola bars
Lemon balm 9for garnishing)

Preparation steps

1.

Rinse and dry raspberries. Puree approximately 1/4 of berries and strain through a sieve. Soak gelatine in cold water. Squeeze gelatine and dissolve in warm liqueur. Add to berry puree and stir well.

2.

Combine mascarpone with sugar and vanilla sugar until smooth. Beat cream until stiff with whip cream and fold into mascarpone. 

3.

Arrange cereal bars next to each other within aluminum frame (5 cm high) (approximately 2 inch).Spread 3/4 of  cream on cereal base, then spread raspberry puree and remaining cream. Refrigerate for 2 hours. Cut with a hot knife ( dip briefly in hot water) into 6 slices and garnish with remaining berries and lemon balm leaves. Serve.