Berry sour cream cake

Ingredients for 1 servings:

• 200 g dark chocolate
• 25 g coconut oil
• 100 g cornflakes
• 10 sheets of white gelatin
• 500 g sour cream
• 1 lemon(s), juice
• 125 g sugar
• 1 tbsp sugar
• 1 packet of vanilla sugar
• 500 g whipped cream
• 450 g mixed berries
• some berries for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours 30 minutes; Total time approx. 5 hours 15 minutes

Melt the chocolate in small pieces with the coconut oil in a hot water bath. Slightly crush the cornflakes in a bowl and mix with the chocolate. Pour the mixture into a 26 cm cake ring and press down firmly, then chill for about 30 minutes. Soak 8 sheets of gelatin in cold water. Mix together the sour cream, lemon juice, sugar, and vanilla sugar. Whip the cream until stiff, squeeze out the gelatin, dissolve it, and mix it with 2 tablespoons of sour cream, then stir it into the remaining cream. Fold in the cream and spread the cream on the base, chill for about 2 hours. Soak 2 sheets of gelatin in cold water. Sort and wash the berries, puree them with 1 tablespoon of sugar, and pass them through a sieve. Squeeze out the gelatin, dissolve it, and mix it with the berry purée. Spread the mixture over the cream and chill the cake for 2 hours. Remove the ring and garnish with the berries.