July 8, 2014


250 g biscuits, crumbled
120 g butter, melted

4 sheets of gelatine
150 g coffee cream
500 g cream cheese
150 g sugar
finely grated 1 orange zest
60 ml fresh orange juice
450 g raspberries, smashed
250 ml heavy whipping cream

fresh berries for decoration

1. Make the base: mix the crumbs and butter and press on the bottom of a 23 cm cake tin with a loose base.
2. Make the cream: put the gelatine to soak in cold water for 5 min. Heat up the coffee cream till almost boiling, remove from heat and add the gelatine till it melts.
3. In another bowl, whip the cream cheese, sugar and orange zest, add the cream and gelatine mixture and raspberries. Softly whip the cream and fold into the cream.
4. Put the cream into the cake tin, even out and place the cake for 4 hours into the fridge.
5. Remove from the tin before serving and decorate with fresh berries.


P.S. Kerija is back.. for a while.. I just needed to post this cake as it is cold, smooth and beautiful just for this type of weather.. believe me.. you will love it and it is so fast to make..

Enjoy, k.

recipe from “Deserti” by Karla Bardi


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