Ingredients for 12 pieces:
250 g white chocolate
25 g white coconut fat
120 g rusk
9 sheets of white gelatine
200 g blueberries and 2 tablespoons for sprinkling
125 g sugar
500 g heavy cream cheese
200 g sour cream
1 packet vanillin sugar
6 tablespoons lemon juice
200 g whipped cream
Also:
Oil for brushing
As desired for decoration: some violet blossoms, 1 egg white, 3-5 tablespoons sugar
Preparation:
1. Roughly chop chocolate and coconut fat and melt in a hot water bath. Crumble the rusks finely. Mix with the liquid chocolate. To decorate, use a teaspoon to place a few small mounds on aluminum foil coated with oil. Spread the rest of the mixture in a springform pan (24 cm diameter) with lightly oiled bottom and press down. Refrigerate for approx. 1 hour.
2. Soak gelatine in cold water. Sort out 200 g blueberries, wash carefully and drain. Mix with 50 g sugar and let stand for 20 minutes. Let stand.
3. Stir cream cheese, sour cream, 75 g sugar, vanillin sugar and lemon juice until smooth.
4. Squeeze out gelatine, dissolve lukewarm. Stir 4 tablespoons of cream into the gelatine. Stir the gelatine into the rest of the cream.
5. Whip the cream until stiff. First fold in the sugared blueberries, then the cream. Spread the blueberry cream on the crumb base and refrigerate for approx. 4 hours.
6. Brush violet blossoms with egg white, coat in sugar and let dry.
7. Remove the cake from the springform pan. Decorate with the prepared chocolate rusks and violet blossoms and sprinkle with the remaining blueberries.
Preparation time approx. 45 minutes (without waiting time)
Nutritional values per piece approx.:
Calories: 383
Joule: 1596
Protein: 6,8 g
Fat: 28,7 g
Carbohydrates: 23.6 g
(FoodCentrale by ddp images)
