Blueberry Cheese Cake With A Crunchy Bottom

225 g	Blueberries, frozen
65 g	Butter
50 g	Almond (s), or chopped hazelnuts
75 g	Graham Crakers
4 ½ sheet	Gelatin
5 TL	Lemon juice
75 ml	Fine cream, for whipping e
300 g	Cream cheese 0.2%
110 g Greek	Yoghurt 0.1%
110 g	Sugar
3 tsp	Sugar
½ pack	Vanilla sugar or 1 tsp pure vanilla

Preparation

Thaw Blueberries. Melt butter,Put nuts in a nonstick pan and bake at 400 degrees until golden brown about 6 to 8 minutes.

Crumble graham crackers and mix well with the nuts and butter. Line a 9 or 10 springform pan with parchment paper and spread the mixture on and press firmly.Bake for 15 minutes at 350 degrees and let cool Approx. 30 minutes.

3.5 sheets of gelatin and remaining 1 sheet gelatin in cold water to soak separately. Whip cream until stiff and refrigerate.

Beat Cream cheese, yogurt, 110 g sugar, vanilla sugar and lemon juice until creamy. Express  the 3.5  gelatin, heat and mix only with 2-3 Tbs cream, then stir in the remaining cream. Fold in whipped cream and spread the cream on the cake bottom. Refrigerate until the mixture has gelled.

Blueberry with 3 tsp sugar, the remaining 1 gelatin express and mix with 2-3 Tbs of Blueberry and then stir into the remaining puree. Spread on the cream cheese and refrigerate at least 4 hours again.

Kase Sahne Torte

	For the sponge cake:
2	Egg (s)
1 tbsp	Water, hot
60 g	Sugar
1	Vanilla sugar
1 pinch	Salt
60 g	Flour (wheat flour)
40 g	Butter, melted, cooled
	For the filling:
½	Vanilla bean (s), including the Mark
100 ml	Milk
3	egg yolks
175 g	Sugar
8 sheets	Gelatin, white,
500 g	Whipped cream
600 g	Quark), 40% fat(if quark is not available use half sieved riccota full fat and half marscapone)
	Icing sugar, for dusting

Preparation

For the sponge eggs, water, sugar, salt and vanilla sugar with a whisk until smooth and then put over a warm  water bath with a hand mixer at the highest level. Sieving the flour and fold in,  at the end add the butter, pour into a springform pan and bake in a preheated oven at 375 degrees for about 12-15 minutes until golden brown. With a finger cake should feel firm, but also a firm sponge . The biscuit covered with parchment paper and lightly weighted cool until the next day. Cut the biscuit into horizontally with a stiff thread ( I use fishing line). Lay bottom back in sprinform pan.   For the filling slit open the vanilla pod and leave it in the draw milk over low heat, remove the pod after a time and scrape the pulp into the milk. The milk with the egg yolks and 150g sugar until fluffy over a water bath. The gelatin sheets in to melt for 10 seconds in the microwave and pour into the ground. The whipping cream until stiff. Underscore the quark through a fine sieve and gently mix with the Eischaummasse, then stir in the cream. Spread teh filling onto the bottom sponge in spring form then cool in fridge over night, then add top sponge. . and sprinkle with powdered sugar. I score the top sponge into pieces triangles and then add to the top. This makes it easier to cut through

Raspberry Sahne Torte

3	Egg (s)
100 g	Sugar
1 pinch	Salt
100 g	Flour
25 g	Cornstarch
1 tsp	Baking powder
1 pack	gelatin, raspberry
100 ml	Syrup (raspberry syrup)
400 ml	Water
4 tablespoons	Sugar
1 pack	Raspberries, frozen
800 ml	Whipped cream

Preparation

  Add the first 6 ingredients, Press into a form and bake at 350 for 20 minutes or until a fork comes out clean let cool completely. Make a HIGH ring out of foil and wrap around springform! .
Sources for the filling 1 package raspberry jello (= 2Tütchen), 400ml water and 100ml raspberry syrup from can or jar.( can be found at specialty store)( or in syrup section, make sure it is pure). 4 tablespoons sugar dissolved in it and heat. Do not boil, let cool. Whip the cream until stiff. Combine raspberry gelatin mixture & frozen berries  together and enter directly into the whipped cream. Folding in and fill the tart ring. Put in fridge over night.
Is really easy and always comes out super.

Erber Sahne Torte

	Für den Biskuitboden:
4	Ei(er)
4 EL	Wasser, heißes
150 g	Zucker
75 g	Mehl
50 g	Speisestärke
½ TL	Backpulver
20 g	Kakaopulver
	Für die Creme:
300 g	Erdbeeren
1 EL	Zitronensaft
75 g	Zucker
6 Blatt	Gelatine, weiße
400 ml	Sahne
	Für den Guss:
200 g	Erdbeeren
2 EL	Zucker
3 Blatt	Gelatine, rote
	Zum Verzieren:
150 g	Erdbeeren
100 ml	Sahne, geschlagen

Zubereitung

Der Boden besteht aus einem zweifarbigen Biskuitboden, der in Streifen in die Springform gespritzt wird.
Dafür die Eier mit dem heißen Wasser schaumig 1 Min. rühren, den Zucker während des Schlagens einrieseln lassen und weiter 3-4 Minuten rühren. Mehl, Stärke u. Backpulver vermischen und in 3 Portionen unter die Eischaummasse heben. Nun die Hälfte davon in eine andere Schüssel geben und das gesiebte Kakaopulver unterheben. Die Teige in 2 Spritzbeutel füllen ( man kann auch eine Gefriertüte verwenden und eine Ecke abschneiden ).
Eine Springform (26 cm) mit Backpapier auslegen, Rand leicht fetten und den hellen und dunklen Teig abwechselnd in Streifen in die Form spritzen.

Im vorgeheizten Ofen bei 180 ° Ober/Unterhitze ca. 30-35 Min. backen.

Nach dem Abkühlen den Boden aus der Form lösen, auf eine Kuchenplatte legen und den Springformrand od. einen Tortenring darum legen.
Die Erdbeeren mit dem Zucker und Zitronensaft pürieren. Die Gelatine einweichen und auflösen und mit etwas Erdbeerpüree verrühren, dann das Ganze mit dem übrigen Erdbeerpüree verrühren. Die Sahne steif schlagen und unter das Püree heben.
Die Erdbeercreme auf den Tortenboden geben und gleichmäßig verstreichen (darauf achten, dass die Creme den Rand bis unten ausfüllt falls der Biskuit nicht am Tortenring anliegt - wegen der Optik). Im Kühlschrank fest werden lassen.

Für den "Spiegel" die Erdbeeren mit Zucker pürieren. Gelatine einweichen und mit wenig Wasser auflösen. Mit etwas Püree verrühren, dann unter das restliche Erdbeerpüree rühren.
Die Masse gleichmäßig als "Spiegel" auf die Erdbeercreme gießen. Wieder im Kühlschrank fest werden lassen.
Vor dem Servieren Tortenring entfernen und mit Sahnetupfen und Erdbeeren (je nach Größe evtl. vierteln od. halbieren) dekorieren.

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Edber yogurt Torte

Ingredients Portions

250 g	Butter
250 g	Sugar
1 pack	Vanilla sugar
4 large eggs	Egg (s)
125 ml heavy	Cream
500 g	Flour
½ pack	Baking powder
12 sheets	Gelatin
200 g	Strawberries
600 g	Natural yoghurt
150 g	Sugar
1 pack	Vanilla sugar
2 packs	Glaze, clear or make your own with the juice, water and corn starch
150 g	Strawberries
100 g	Raspberries
	Fat, the form

Preparation

The ingredients for the dough should be at room temperature.
Butter with the sugar and vanilla sugar until fluffy. Stir in one egg at a time. The mixed  flour, baking powder alternately with the milk rapidly in the form mass. Teig sollte schwer vom Löffel reißen.
press into a greased springform. Bake at 180 ° C for about 50-60 minutes. Let the cake cool.

Soak gelatin in cold water. Beat Yogurt, sugar and vanilla extract until smooth.  dissolve the gelatin in water at low temperature let cool slightly and stir into the yogurt cream. Whip the cream. Gently fold whipped cream into yogurt cream. Fold cream mixture on to top of bottom and cool for at least 4 hours.

Clean strawberries and raspberries.

Once the cream has set, decorate the cake with strawberries and raspberries as desired. Prepare glaze according to package directions and place on the cake.  refrigerate for 1 hour.

Tip:
In principle, the cake can be made with any fruit, but watch out for very acidic fruits such as kiwi or pineapple, because the gelatin may curdle.

The edge with pistachios or almonds decorate.

Lemon Boysenberry Pudding Cake

• 1/4 c. All-Purpose Flour
• 2/3 c. Granulated Sugar
• 1/8 tsp Salt
• 1/8 tsp Grnd Nutmeg
• 1 c. Low-Fat Buttermilk
• 1 tsp Grated Lemon Rind
•     c Fresh Lemon Juice
• 2 Tbsp. Stick Margarine Or possibly Butter, Melted
• 2 lrg Egg Yolk
• 3 lrg Egg Whites, Room Temperature
• 1/4 c. Granulated Sugar
• 1 1/2 c. Boysenberries, Blueberries Or possibly Boysenberries
•     Cooking Spray
• 3/4 tsp Powdered Sugar

Directions

1. Preheat oven to 350. Lightly spoon flour into a dry measuring c.; level with a knife. Combine flour, 2/3 c. granulated sugar, salt, and nutmeg into a large bowl; add in buttermilk, lemon rind, juice, margarine, and egg yolks, stirring with a whisk till smooth.
2. Beat egg whites at high speed of a mixer till foamy. Add in 1/4 c. granulated sugar, 1 tbsp. at a time, beating till stiff peaks form. Gently stir one-fourth of egg white mix into buttermilk mix; gently mix in remaining egg white mix . Mix in boysenberries.
3. Pour batter into an 8-inch square baking pan coated with cooking spray.
4. Place in a larger baking pan; add in warm water in larger pan to depth of 1 inch. Bake at 350 for 35 min or possibly till cake springs back when touched lightly in center. Sprinkle with powdered sugar. Decorate with your favorite berries. Serve hot.