PREPARATION OF THE PIE BOTTOM

Knead all ingredients for the dough together in the food processor. If necessary, add 1 tbsp water. Knead the dough briefly in the hands until a smooth dough. Wrap in foil and place for ca.30 minutes rest in the fridge.

Grease a springform. Press the dough evenly if the soil in the form. Put the dough with a fork several times. Bake the bottom 15-20 minutes in a preheated oven at 195°F. Allow the soil to cool completely.

PREPARATION OF BLACKBERRY CREAM

Week 6 gelatine leaves in cold water. Wash the blackberries and drain. Let the apricots drain and collect the juice. Puree 1/3 of the blackberries, apricots, 3 tablespoons juice, 2 sachets vanilla sugar and sugar in the mixer bowl or high. Squeeze the gelatine well and let it dissolve over low heat. Stir in 4 tablespoons puree through and then stir the mixture through the rest of the puree. Put the 20 minute cool off until it begins to gel.

At this point, if you’re making a cake with bigger diameter, mix first the first helft of whipping cream until stiff and add to the blackberry cream. I left it out because the cream is fantastic without it and I did a smaller diameter as well.

But if you decided to do so here you go: Whip the cream and fold it through. Connect the cake ring to the bottom, do the rhodoid foil on the inside and top with the bottom two thirds of the blackberries. Spread the fruit cream over it and put the cake for 1 hour cold away.

PREPARATION OF YOGURT CREAM

Soak the rest of the gelatine. Stir the yogurt with the cream, 1 vanilla sugar and icing sugar. Squeeze the gelatine, release him on a low heat and stir in the yogurt. Spread the mixture over the fruit creams. Put the cake ca.4 hour cold away.

GARNISH

Remove the cake ring and rhodoid foil, decorate the cake with the last third of the blackberries and lemon balm and dust it with icing sugar.

Cream is really sufficient even for the cake with a diameter of 12-14 inch.

For the bottom of the cake you can use the same technique as for Triclate cake. →