John Myers
Ingredients
floor
- 125 g Crush Amarettini almond biscuits
- 25 g Desiccated coconut
- 50 g White sugar
- 100 g Butter
- 100 g Chocolate couverture with hazelnut
- 25 g Dark couverture chocolate
Cream filling
- 5 piece Gelatin sheet
- 250 g Quark semi-fat
- 125 g Mascarpone
- 50 g White sugar
- 25 ml Lime juice
Red fruits
- 300 g Frozen raspberries
- 125 g Sour cherry preserve drained
Instructions
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- Melt the chocolate and butter in a saucepan ... mix the almond biscuits, desiccated coconut and sugar in the saucepan with the chocolate-butter mixture ... place a cake ring with a diameter of approx. 20 cm on a cake plate and add the base dough evenly and airtight ... approx. Let cool for 30 minutes at room temperature
Cream filling
- Let the gelanti sheets soak in cold water ... Mix the quark, mascarpone, sugar and lime juice well ... Squeeze out the gelatine, dissolve it in a saucepan, bind with 3 tablespoons of the cream filling and add to the rest of the cream ... approx. Let thicken in the refrigerator for 30 minutes
Red fruits
- Let the raspberries thaw ... drain the sour cherries ... mix and set aside
Baking without an oven
- Put a thin layer of cream on the cake base ... Put 5-6 tablespoons of fruit side dish on top and cover with the cream filling ... Spread the fruit and cream in such a way that a red and white marbling is created ... Fold in the remaining fruit mass ... in the refrigerator "Bake" for about 4 hours - so let it set
Serve
- Loosen the cream filling from the cake ring and remove the cake ring ... Cut out the cake and serve with the cake plate
