For 16 pieces
200 g + 20 g amarettini
120 g of butter
8 sheets of white gelatin
1 organic lemon
350 g double cream cheese
250 g of sour cream
100 g + 100 g sugar
1 pck of vanillin sugar
250 g + 100 g whipped cream
400 g + 100 g raspberries
500 g + 100 g strawberries
2 sachets (12 g each) jello “raspberry flavor” for 500 ml each
Oil for the cake plate and foil
1 large freezer bag
1.Put 200 g of Amarettini in a large freezer bag, crumble it up with a rolling pin and place in a bowl. Heat the butter in a saucepan, add to the amarettine crumbs and mix well. Soil a cake plate with oil and place the springform edge (of a Springform 26 cm Ø) on the plate. Press crumbs into the springform edge as soil and leave to cool for approx. 30 minutes.
2.Soak the gelatine in cold water. Wash the lemon hot, pat dry and rub off half of the skin. Squeeze out the lemon. Cream cheese, sour cream, 100 g of sugar, vanilla sugar and lemon peel to a smooth cream. Beat 250 g of cream until stiff and chill. Express gelatin, dissolve and stir 6 tablespoons of lemon juice into the gelatine. Stir gelatine into the cream, fold in the whipped cream.
3.A small bowl (top about 15 cm Ø, down about 8 cm Ø) (about 700 ml of content) in cling wrap wrap (if possible, without thick wrinkles) and thinly brush with oil from the outside. Smooth cream cheese cream on the amaretto fin floor and press the bowl into the center of the cream. Cook the cake for about 3 hours.
4.Wash 500 g of strawberries, drain well and clean. Cut strawberries into pieces and puree with raspberries. Add 100 g of sugar to the puree. Mix 2 sachets of jelly and 150 ml of water in a small saucepan. Then slowly heat with stirring, – do not boil. Stir 3-4 tablespoons of berry puree under the jelly, then stir the jelly under the remaining berry puree. Chill the jelly / berry porridge for about 1 hour, stirring several times in between.
5.When the cream cheese cream is firm, remove the bowl and foil. When the groats start to gel, spread them in the bowl and on the surface of the cream. It is best to leave the cake cold overnight to gel.
6.Wash 100 g strawberries, drain well and cut in half. Finely crumble 20 g of Amarettini. Beat 100 g of cream until stiff and pour into a piping bag with a medium-sized star spout. Carefully remove the cake from the springform edge with a thin, pointed knife. Decorate one side of the cake, crescent-shaped, with cream dabs, berries and mint. Sprinkle with Amarettini.