Summary

Ingredients

• 125 g ladyfiners
• 80 g brittle crumbs (hazelnut)
• 150 g butter

For the filling:

• 500 g cream cheese
• 200 g yourt
• 2 pinches lemon (zest)
• 1 point cake topping
• 60 g suar
• 120 ml water

For covering:

• 350 g blueberries, (blueberries)
• 1 point cake topping
• 2 tablespoon sugar
• 250 ml water

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Instructions

1. Roughly chop the sponge fingers and use a rolling pin in a bag to finely grind them.
2. Melt the butter in a saucepan, add the biscuit and brittle and mix together.
3. Line the bottom of the springform pan with baking paper, spread the mixture on top and press it down.
4. Put 120 ml of cold water, 60 g of sugar and cake glaze in a saucepan and bring to the boil, stirring constantly.
5. Put the cream cheese, yoghurt and lemon zest in a bowl and mix together, a hand mixer can also be used for this. Then add the cake glaze and stir well again. Pour the cream onto the crumbly base and smooth it out.
6. Clean, wash and dry the berries.
7. Put 250 ml of cold water, sugar and cake glaze in a saucepan and bring to the boil while stirring constantly. Add the berries, let cool a little and place on the cake. Chill the cake for a good three hours.
8. Good Appetite!