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Ingredients
Raspberry jelly
- Powdered sugar – 3 tablespoons
- Water – 40 ml
- Gelatin – 20 g
- Frozen raspberries – 500 g
Creamy filling
- Powdered sugar – 3 tablespoons
- Vanilla cream cheese – 400 g
- Water – 50 ml
- Gelatin – 15 g
- Lime juice – 10 ml
- Heavy cream (30%) – 500 ml
Additionally
- Powdered sugar – 1 tablespoon
- Oil – 2 tablespoons
Chocolate-oat biscuit base
- Chocolate hazelnut spread – 150 g
- Chocolate oat cookies – 400 g
Preparation
Step 1: Puree the Raspberries Thaw the raspberries, blend them, and strain through a sieve. Transfer to a saucepan and bring to a boil. Add powdered sugar and mix well.
Step 2: Prepare the Raspberry Jelly Soak gelatin in water and add it to the hot raspberries. Mix thoroughly. Pour into a mold and let it cool. Once the raspberries have cooled, refrigerate until set.
Step 3: Prepare the Biscuit Base Chop the cookies and place them in a bowl. Add the chocolate hazelnut spread and mix well. Spread evenly on the bottom of a greased and powdered sugar-dusted mold.
Step 4: Whip the Cream Whip the chilled heavy cream with powdered sugar. Soak gelatin in water, add lime juice, and mix. Add vanilla cream cheese to the whipped cream and mix. Then add the melted gelatin and mix again.
Step 5: Combine the Creamy Filling with the Jelly Cut the raspberry jelly into small cubes (about 1 x 1 cm) and add them to the cream mixture. Gently mix. Spread the mixture evenly over the biscuit base. Place the cake in the refrigerator for about 45 minutes.
