Summary
| Prep Time | 1 hr |
| Total Time | 7 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 300 g blueberries, frozen
- 200 g butter
- 150 g almond (s), whole with the shell
- 100 g biscuit (s), (shortbread biscuits)
- 150 g wafers / broken wafers with nut / chocolate fillin
- 10 gelatine sheets, white
- 2 lemon (s), organic
- 150 g whipped cream
- 800 g double cream cheese
- 300 g yourt, whole milk
- 300 g suar
- 2 packs vanilla sugar
Print Recipe
Pin Recipe Instructions
- Thaw the frozen berries completely and melt the butter in a small mixing bowl. Finely chop the almonds and roast them until golden brown in a pan without oil. Crumble the biscuits and the broken wafer in a sturdy bag with a rolling pin and then mix the nuts and crumbs with the liquid butter.
- In a springform pan (26-28 cm), oil the base and rim with a little neutral oil, distribute the mixture evenly on the base of the tin and press firmly. Fill in the edge well and let it stand a little higher. Put the whole thing in the fridge.
- Soak 8 sheets of gelatine in cold water. Wash the organic lemons with hot water and rub the peel off completely. Roll the lemons between your hands or on the work surface with pressure, then cut in half and squeeze out.
- Whip the cream until stiff and put in a cool place. Then stir the cream cheese, yoghurt, sugar (except for about 2 tablespoon) and the vanilla sugar together with the grated lemon zest and lemon juice until smooth.
- Squeeze out the gelatine and dissolve it over a very low heat, take it off the stove, stir in 3-4 tablespoons of cream cheese, then add it to the rest of the cream and mix well. Fold in the whipped cream and distribute the cream evenly on the cooled base. Put the whole thing back in the fridge for half an hour (freezer works too, but then not for that long).
- Soak 2 sheets of gelatine in cold water. Puree the blueberries well with the remaining sugar. Squeeze out the gelatine and mix well with two tablespoons of berry puree, then stir into the rest of the puree. Then spread the puree on the cake and leave in the refrigerator for at least six hours.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below