Berry Cream Cheese Cake

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 1 egg(s)
• 100 g flour
• 1 tsp, leveled baking powder
• 50 g almond flakes
• 150 g hazelnuts, ground
• 400 g cream cheese
• 100 g powdered sugar
• 2 tbsp milk
• 500 ml whipped cream
• 3 packets of vanilla sugar
• 2 packs of cream stiffener
• 1 bag of mixed berries (frozen)
• 3 tbsp sugar
• 1 pack of cake glaze, clear
• 250 ml juice (collected berry juice)
• possibly water to refill

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Thaw the berries, reserving the juice. For the pastry, mix together the butter, margarine, sugar, and egg. Sift the flour and baking powder together and add to the cake. Stir in the almonds and 50g of the hazelnuts. Pour the pastry into a springform pan and bake at 180°C (fan oven) for 25 minutes. Let the cake base cool and then enclose it in a cake ring. For the filling, mix the cream cheese with the powdered sugar and milk, spread it on the base and scatter the remaining 100g of hazelnuts on top. Whip the cream with the vanilla sugar and cream stiffener. Pour onto the hazelnut layer and smooth it down. Arrange the berries on top of the cream. Prepare the glaze with the vanilla sugar and the reserved berry juice (top up to 250ml with water if necessary) according to the package instructions. Spread it over the berries.