No bake Mother's Day cupcakes
Submitted by IBIS Backwarenvertriebs GmbH from Aachen
Preparation time: 40 minutes
Serving size: 4
For the base:
For the cream layers:
Set a cake ring to 18-20 cm in diameter and place on a cake plate. For the base, crumble the Mini Cakes in a bowl. Melt the butter and pour it in. Mix everything with your hands and then press it inside the cake ring to form a base. Place in the refrigerator until further use.
For the creams, wash the berries separately and pat dry. Remove the stem end from the strawberries. Puree both types of berries separately with 50 g sugar each using a hand blender.
Soak the gelatine leaves in cold water according to package instructions. In the meantime, whip the cream with the cream stiffener until stiff. Whisk the low-fat quark in a bowl and gradually fold in the cream.
Heat two tablespoons of blueberry puree, two tablespoons of strawberry puree and 2 tablespoons of water in separate small saucepans. Squeeze the gelatin sheets and melt 3 sheets in each saucepan while stirring. Be careful not to let the mixture boil: leave on the stove just until the gelatin has dissolved, then remove from the heat.
Stir into the first saucepan the remaining blueberry puree and fold in 1/4 of the ricotta cream. In the second saucepan, stir the remaining strawberry puree and fold in 1/4 of the quark cream. Mix the dissolved gelatin of the third pot with the remaining quark cream, also stirring in the remaining sugar and vanilla flavoring.
Spread the blueberry mixture on the crumb base first, then the strawberry mixture and finally the vanilla mixture.
Smooth the top and refrigerate the cake for 4 hours.
To decorate, crumble the mini cake. Wash the berries, sort them out and pat dry.
Run a sharp knife along between the cake ring and the cake, then remove the ring. Cover the top of the cake with berries and Mini Cake crumbs, and finish with a thin dusting of powdered sugar.