Ombre Cheese Cake with Blueberries without Baking

Preparation:

1. Push a cake ring together to a diameter of 20 cm, grease the inside lightly and then line it with a strip of baking paper that is slightly wider than the height of the ring. Then place this ring on a larger cake plate lined with baking paper and keep it ready. The baking paper is necessary so that the cake does not stick to the plate later, and so that it can be served well later.

Ground:

1. Put the spoon biscuits in a plastic bag and finely crumble them with the help of a meat mallet (a blender is also possible, of course) and place in a bowl. Melt butter in a saucepan over mild heat, but do not let it bubble. Then turn the heat down to the minimum, add the chopped chocolate and dissolve in the hot butter while stirring.
2. Add the chocolate mixture to the biscuit crumbs and mix everything together well. Then put the slightly warm mixture into the cake ring, distribute it evenly and smooth it out with the back of a tablespoon and press it down lightly. Place the cake ring in the refrigerator for about 1 hour to cool and harden. If the floor is not really firm after 1 hour, extend the rest period. Before further filling, lift the cake ring slightly and carefully remove the lower paper. The ring with the solid base now stands loosely on the cake plate and you can later safely lift the pieces out with the cake server.

Quark mass:

1. Blueberries a.d. Pour the glass through a sieve and drain well. Extract 200 ml and 4 tablespoons of the collected juice and keep them ready. Do not dispose of the remaining juice, but process it into pudding if necessary. Put the drained blueberries in a taller container, puree them finely with the hand blender and keep them ready. Whip the cream until stiff, have it ready.
2. Put the quark, powdered sugar, vanilla sugar and lemon juice in a bowl and stir well with a whisk. This results in a quark mass of approx. 1000 g.

Gradient Ombre Layers:

1. 1. Layer = soak 2.5 sheets of gelatine in cold water. Pour 120 g quark mixture into a medium bowl. Put 180 g blueberry pulp in a small saucepan and heat slightly (do not boil). Squeeze out the soaked gelatine a little and stir it into the hot pulp until it has completely dissolved and then stir everything into the quark in a fine stream. Wait about 5 minutes so that the gelatine can “set”, then fold in 40 g of the whipped cream, pour everything onto the biscuit base and “shake it smooth” a little. Put the cake ring in the refrigerator for approx. 20 – 30 minutes. The layer does not have to be completely solid. It is sufficient if the surface has formed a thin, solid layer. So test the time in the cooling yourself.
2. 2. Layer: Soak 2.5 sheets of gelatine in cold water. Now you need 180 g quark mass and 120 g blueberry pulp. The rest of the procedure is the same as for layer 1 and this is then repeated for layers 3 and 4 Pour the layer. Do not smooth it out, just gently shake the ring again and put it back in the refrigerator. This process is also repeated for all further layers.
3. Layer 8: Soak 2.5 sheets of gelatine in cold water. For this you need 220 g quark mass and 70 g blueberry pulp. Everything else as before.
4. Layer 9: Dissolve 2.5 sheets of gelatine in cold water. Now you need 270 g of quark mass and 30 g of blueberry pulp. Everything else as already described.
5. Layer 10: Soak 2.5 sheets of gelatine in cold water. This is the last and lightest layer. For this you take the rest of the quark mass (approx. 210 g). Now you put the squeezed out gelatine together with the 4 tablespoons of the blueberry juice that was retained in the saucepan, dissolve it in it over low heat while stirring and then stir it into the curd mixture in a thin stream. Everything else as before.
6. When all the layers have been poured in, cool the cake for at least 2 hours.

Casting and decoration:

1. Put 12,150 ml of the retained blueberry juice in a saucepan and heat. Put starch and vanilla sugar in a cup and mix with the remaining 50 ml of juice. When the juice boils, stir in the starch and let everything simmer for about 1 minute so that the starch binds.
2. Pour the icing thinly on the top layer and distribute the fresh (washed) blueberries on top according to your own creativity. Cover them with the pouring too. Then the cake should be in the refrigerator again ……… and if time allows, preferably overnight.
3. Before serving, loosen the cake ring and carefully peel off the baking paper from the edge.
4. Making this ombre gradient is not for the impatient, but an eye-catcher and suitable for special occasions. It is a bit time consuming because you have to adhere to the cooling times. But during that time you can always prepare for the next shift. An effort that is worthwhile, and if you know who you will be happy to do with it, it was doubly worth it …………. ;-)))
5. I have used lactose free products here out of necessity. It is of course not mandatory.