John Myers
Ingredients for 1 servings:
- 250 g butter biscuits, sugar-reduced if necessary
- 120 g butter, melted
- 400 g double cream cheese
- 400 ml whipped cream
- 100 g sugar
- 1 sachet of vanilla sugar
- 3 bags of cream stiffener
- 500 g blueberries
- 2 bags of cake glaze, clear, unsweetened
- 500 ml water
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes
without baking
First, finely crumble the butter biscuits. This works best in a sturdy freezer bag or a large bowl. Meanwhile, melt the butter and then pour it over the crushed biscuits and mix. Prepare a cake ring with a diameter of approximately 24-26 cm and place it on a suitable surface. Press the biscuit base firmly into it. Whip the whipped cream with two packets of cream stiffener. Then mix the cream cheese with the two types of sugar and whip everything together again with one packet of cream stiffener. Spread the cream mixture over the biscuit base and place the dish in the refrigerator for at least 30 minutes. Wash the blueberries and pat dry. Mix the cake glaze with cold water and cook according to the package instructions. Carefully spread the blueberries over the cream and then spoon the cake glaze over them. Then return to the refrigerator, preferably overnight. Tip: This cake also tastes wonderful with strawberries instead of blueberries!
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