John Myers
Ingredients for 4 servings:
- 125 g butter, soft
- 200 g ladyfingers
- 100 g white chocolate shavings
- 400 g cream cheese
- 200 g mascarpone
- 1 packet of vanilla sugar
- 100 g sugar
- 1 jar blueberries (wild blueberries)
- n. B. blueberries, fresh, possibly
- 1 pack of jelly (cherry or raspberry flavor)
- 400 ml whipped cream
- 2 packs of cream stiffener
- 3 tbsp powdered sugar for dusting
Instructions
Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes
no-bake, classy, festive and incredibly delicious
Drain the blueberries from the jar. Collect the juice and mix it with the jelly. Heat in a saucepan, remove from the heat just before it boils, and let it cool. Crumble the sponge fingers and knead them with the softened butter. Place the crumb mixture on a cake plate using a cake ring. Press everything down firmly to form a firm base. Generously sprinkle the base with the white chocolate shavings. Reserve the rest for garnishing. Mix together the cream cheese, mascarpone, vanilla sugar, and sugar. Stir in the cooled blueberry juice. Whip the cream with powdered sugar and cream stabilizer until stiff, then fold into the cheese mixture. Fold in the blueberries from the jar and the fresh blueberries. Pour the mixture into the cake ring and garnish with white chocolate shavings and blueberries (carefully, as the mixture will still be very runny). The cake must be refrigerated for at least 5 hours; it is best to make it the day before. Dust with powdered sugar before serving. A summer hit among fruity cakes! The blueberries can also be replaced with sliced strawberries. The red color comes from the jelly.
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