John Myers
Ingredients for 1 servings:
- 200 g spelt flour type 1050
- 40 g sugar
- 3 packets of vanilla sugar
- 1 tsp baking powder
- 1 pinch of salt
- 125 g butter, cold
- 1 egg(s)
- 400 g double cream cheese
- 200 g crème fraîche
- 200 g cream
- 75 g powdered sugar
- 1 packet of vanilla sugar
- 1 sachet of instant gelatin
- 300 g berries (strawberries, blueberries, raspberries,…)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
this is what summer tastes like
For the shortcrust pastry, quickly mix the above ingredients into a smooth dough and spread it on the bottom of a greased springform pan; there is no need to raise the edges. Prick the dough several times with a fork. Now bake at 180 degrees (top/bottom heat) for 12-15 minutes; the base should not get too brown. Allow to cool thoroughly (I always bake it the day before). For the cream, the cream cheese and crème fraîche should be at room temperature. Whip the cream and chill. Using a hand mixer, beat the cream cheese with crème fraîche, powdered sugar, and vanilla sugar until creamy and smooth. Now slowly add the instant gelatine, stirring constantly. Then fold in the cream and spread everything on the bottom of the springform pan and smooth it down. Wash and sort the berries and arrange them on the still-soft cream, gently pressing the fruit into the cream. Chill the cake for at least 6 hours and then carefully remove it from the springform pan.
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