Cream cheese blackberry cake

Ingredients for 1 servings:

• 150 g ladyfingers
• 125 g butter
• 500 g blackberries, fresh
• 3 sheets of white gelatin
• 200 g double cream cheese
• 400 ml whipped cream
• 50 g sugar
• 2 tbsp lemon juice
• 100 g blackberries, fresh
• 50 g sugar
• 1 pack of cake glaze, red
• 1 tbsp sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

No-bake refrigerator cake, for 12 pieces

Finely crumble the sponge fingers. Melt the butter and stir in the crumbs thoroughly. Place a 26 cm cake ring on a cake plate lined with a cake base. Spread the butter crumbs into it and press them into a base. Chill the cake base. Sort and wash the blackberries, drain well, remove the stems, and spread them on the base. Soften the gelatine according to the package instructions. Mix the cream cheese and 100 ml of cream with the sugar and lemon juice. Squeeze out the softened gelatine and dissolve it in a saucepan over low heat, stirring constantly. Mix the gelatine with a little of the cream cheese mixture and stir it into the remaining cream cheese mixture. When the cream cheese mixture has thickened, whip the remaining cream (300 g) until stiff peaks form and fold it into the cream cheese mixture. Spread the cream cheese mixture over the blackberries and smooth it down. Refrigerate the cake for about 1 hour. For the glaze, sort and wash the blackberries, drain well, and remove the stems. Puree the blackberries, pass them through a sieve, and stir in the sugar. Add the blackberry puree to 250 ml of water and pour into a saucepan. Mix the liquid, cake glaze powder, and sugar into a glaze according to the package instructions. Pour the lukewarm glaze onto the cream cheese mixture. Using a spoon handle, create a marbled pattern. Return the cake to the refrigerator for another hour. Loosen and remove the cake ring.