John Myers
Contents
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Ingredients
- 120 g Shortbread
- 60 g Butter
- 6 sheet Gelatin
- 1 Vanilla pod
- 350 g White couverture
- 250 g Double cream
- 600 g Double cream cheese
- 3 tbsp Raspberry spread
- Fresh raspberries
- 100 g Sugar
Instructions
- Crush the biscuits in the mixer, melt the butter and mix the biscuits with it, press into a baking paper-lined mold and chill.
- Soak the gelatine in cold water. Scrape out the vanilla pod. Warm the cream double in a saucepan and melt 300 g couverture in it, do not let it boil.
- Squeeze out the gelatine and add to the chocolate with the sugar and vanilla pod. Now add the cream cheese spoon by spoon and stir well.
- Spread the raspberry spread on the base, then spread the cream cheese mixture and refrigerate, preferably overnight.
- Now scrape the remaining chocolate with a knife into a fine slicer and distribute it on the cake, garnish with raspberries.
Nutrition
Serving: 100gCalories: 370kcalCarbohydrates: 28.7gProtein: 11.2gFat: 23.3g
