cool summer cake - asmussen.de · yogurt and lemon juice. whip the cream until stiff. squeeze the...

INGREDIENTS For the cake: 125g Butter 200g Chocolate cookies 4 Tablespoons fine old Asmussen rum blend 1/4 Teaspoon sea salt 4 Sheets gelatin 300g Cream cheese 150g Sugar 300g Full fat yogurt 6 Tablespoons lemon juice, 300g Cream, 150g Frozen blueberries, 2 Tablespoons blueberry jam, Oil for the tin Fresh berries (blueberries, raspberries and blackberries) for the topping COOL SUMMER CAKE METHOD Melt the butter and let it cool. Finely crumble the cookies. Lightly brush the bottom of a spring form tin (26 cm Ø) with oil. Mix the crumbs with the butter. Season with a 1/4 teaspoon of salt. Pour into the tin and press into a flat base. Chill for approx. 30 minutes. Warm the jam with the rum, fold in the blueberries, leave to cool. Soak the gelatin in cold water. Mix the cream cheese and sugar well with a whisk. Stir in the yogurt and lemon juice. Whip the cream until stiff. Squeeze the gelatin well and dissolve it. Stir some cream into the gelatin. Then stir in the rest of the cream. Fold in the cream. Spread the blueberry-rum jam evenly over the base. Pour cream over and smooth. Chill for at least four hours. Remove the cake from the tin and garnish with the fresh berries. Nordbrand Nordhausen GmbH Bahnhofstraße 25, 99734 Nordhausen/Harz [email protected] More recipes at www.asmussen.de

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Page 1: COOL SUMMER CAKE - asmussen.de · yogurt and lemon juice. Whip the cream until stiff. Squeeze the gelatin well and dissolve it. Stir some cream into the gelatin. Then stir in the

INGREDIENTS

For the cake:125g Butter200g Chocolate cookies4 Tablespoons fine old Asmussen rum blend1/4 Teaspoon sea salt4 Sheets gelatin300g Cream cheese150g Sugar300g Full fat yogurt

6 Tablespoons lemon juice,300g Cream,150g Frozen blueberries,2 Tablespoons blueberry jam,Oil for the tinFresh berries (blueberries, raspberries and blackberries) for the topping

COOL SUMMER CAKE

METHOD

Melt the butter and let it cool. Finely crumble the cookies. Lightly brush the bottom of a spring form tin (26 cm Ø) with oil. Mix the crumbs with the butter. Season with a 1/4 teaspoon of salt. Pour into the tin and press into a flat base. Chill for approx. 30 minutes.

Warm the jam with the rum, fold in the blueberries, leave to cool.

Soak the gelatin in cold water. Mix the cream cheese and sugar well with a whisk. Stir in the yogurt and lemon juice. Whip the cream until stiff. Squeeze the gelatin well and dissolve it. Stir some cream into the gelatin. Then stir in the rest of the cream. Fold in the cream. Spread the blueberry-rum jam evenly over the base. Pour cream over and smooth. Chill for at least four hours.

Remove the cake from the tin and garnish with the fresh berries.

Nordbrand Nordhausen GmbH

Bahnhofstraße 25, 99734 Nordhausen/Harz

[email protected]

More recipes at www.asmussen.de

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