Description
Cremige Frischkäse-Schicht umhüllt von luftigem Cremefine, süßen Himbeeren und knusprigen Baiser-Stückchen, veredelt mit zartschmelzender weißer Schokolade – ein erfrischend-fruchtiges Sommerdessert.
Ingredients
Scale
- 1.2 kg fresh raspberries or strawberries
- 4 bottles Cremefine for whipping (whipping cream alternative)
- 300 g cream cheese (1% fat or regular)
- 120 g sugar
- 120 g meringue
- 120 g white chocolate
- 1 packet vanilla sugar
Instructions
- Prepare all your ingredients by measuring them out. Rinse the raspberries or strawberries thoroughly under cold water. If using strawberries, remove the stems and leaves. Set aside 5-10 of the most attractive berries for decoration and cut the rest into small cubes.
- In a large mixing bowl, combine the cream cheese with the sugar. Use a hand mixer or stand mixer to beat the mixture until it is smooth and creamy, ensuring the sugar is fully dissolved.
- Place the meringues into a sturdy freezer bag. Using a rolling pin, gently crush the meringues into coarse crumbs; avoid crushing them too finely to maintain texture in the cake.
- Chop the white chocolate into small pieces using a sharp knife or food processor. Add both the chopped white chocolate and the crushed meringues to the cream cheese and sugar mixture. Stir gently to combine.
- Add the prepared strawberry or raspberry cubes to the mixture. Carefully fold the berries in with a spatula to distribute them evenly without crushing the fruit so that the mixture remains light and airy.
- Pour the Cremefine (or whipping cream) into a separate chilled bowl. Add the vanilla sugar. Using clean beaters, whip the cream with an electric mixer until stiff peaks form; this means when you lift the beaters, the cream holds its shape.
- Gently fold the whipped cream into the cream cheese and berry mixture in batches. Use a spatula and a gentle folding motion to keep the mixture as light and airy as possible. Make sure the whipped cream is fully incorporated, but do not overmix.
- Line the bottom of a 26 cm (10-inch) springform pan with parchment paper for easier removal. Pour the entire mixture into the prepared springform pan, smoothing out the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
- Cover the springform pan tightly with plastic wrap or aluminum foil to prevent ice crystals from forming. Place the pan in the freezer and allow the torte to freeze for at least 12 hours, or overnight, so it is fully set and firm.
- When ready to serve, remove the torte from the freezer. Let it sit at room temperature for about 10–15 minutes to slightly soften for easier slicing. Carefully remove the springform ring. Garnish the top of the torte with the reserved whole berries in a decorative pattern.
- To serve, use an electric knife or a sharp knife dipped in hot water to slice cleanly through the frozen torte. Wipe the knife between cuts for neat slices. Serve immediately and enjoy this refreshing berry ice cream cake.
Notes
You can substitute the strawberries or raspberries with other fruits such as red currants, blackberries, blueberries, gooseberries, nectarines, or plums for variety. For best results, use very fresh fruit and high-quality cream cheese. The torte is easiest to slice with a knife that has been dipped in hot water or with an electric knife. Store leftovers well-wrapped in the freezer.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
