Ingredients for approx. 16 pieces:
200 g coconut cookies
60 g soft butter
1 bag (340 g) cranberries
2 packets vanilla sugar
8 sheets of white gelatine
400 g heavy cream cheese
1 lime
80 g powdered sugar
2 eggs (M)
1 cup (200 g) whipped cream
1 sachet red cake glaze
1/4 l cranberry juice
1 tablespoon sugar
Also:
Coconut shavings and mint for decoration
Preparation:
1. Place coconut cookies in a plastic bag, close the bag and roll over them with a rolling pin to crush the cookies. Roll the cookie crumbs with the butter. Line the bottom of a springform pan (26 cm diameter) with baking paper. Press the cookie mixture into a base until smooth. Place in the refrigerator for 1-2 hours.
2. Mix the cranberries with the vanilla sugar in a saucepan and steam for 10-12 minutes until not too soft. Allow to cool.
3. Soak gelatin in cold water. Place cream cheese in a bowl and stir until smooth. Wash the lime, rub dry and grate the lime peel. Grate lime zest, squeeze out juice. Mix lime zest and juice together with powdered sugar and eggs into the cream cheese. Whip the cream until stiff. Dissolve the gelatine, dripping wet, over a gentle heat. Stir into the cream. Fold the cream into the cream cheese with a whisk.
4. Remove a few cranberries for garnish. Mix the rest into the cream cheese. Spread the cream cheese cream on the cake base. Chill well for 3-4 hours.
5. Prepare cake glaze according to instructions with cranberry juice and sugar. Spread the cranberries on the cake and pour the cake glaze over them. Decorate with coconut shavings and mint.
Preparation time approx. 30 minutes + cooling time
Per piece approx.:
Calories: 267
Joule: 1120
Protein: 4,8 g
Fat: 19,1 g
Carbohydrates: 19 g
(FoodCentrale by ddp images)
