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1.
Crumble the butter cookies, melt the
butter. Combine the butter and broken
cookies and mix in the sugar. Transfer to a
20 cm La Forme Plus springform pan and
press down with a spoon. Put the base in
the fridge.
2.
Soak the gelatine. Ideally separately.
(We used 3 containers with 3 sheets each)
3.
Whip the cream and store in the fridge.
4.
Whisk the quark, mascarpone, icing sug-
ar, vanilla sugar and lemon juice until they
form a smooth consistency.
5.
Purée the blueberries.
6.
Place a flan ring around the flan base.
Divide the quark mixture into thirds and
combine 2 of the 3 portions with the
desired amount of blueberry mixture. One
with a little more and one with a little less
(depending on your tastes and the desired
colour result).
a.
Prepare the first portion (the darkest
one), put the remaining two portions in the
fridge. Dissolve 1 portion of gelatine and
quickly combine with the darkest portion.
Add 1/3 of the cold cream and mix again.
Now measure out about 0.5 l and pour onto
the base. Refrigerate for at least 2 hours.
b.
Repeat the process with the next portion
of quark mixture. Then pour over and wait
another 2 hours until the mixture has set.
Repeat the process for the last time with
the last portion of quark mixture. Store in
the fridge overnight or for at least 4 hours.
7.
Remove the finished cake from the tin
and decorate with chocolate, blueberries
and edible flowers.
LA FORME PLUS
Ingredients
Base
12 chocolate butter cookies, 80g
melted butter, 1.5 tbsp sugar
Cream
8-9 sheets gelatine, 600g quark,
300g mascarpone, 100ml whipping
cream, 180g icing sugar, 2 sachets of
vanilla sugar, juice of 1 lemon, approx.
500g blueberries
Decoration
dark chocolate glaze and
blueberries
Ombre
cheesecake
10-year guarantee – this is something you don’t often see any more. But Kaiser offers this of
course, only for La Forme Plus. All these tins are of a unique quality, with perfect non-stick
properties thanks to the KAIRAMIC® ceramic coating. They have also been thought through
down to the smallest detail so meet even the most demanding of requirements.
Handy tip
Dough scraper
23 0066 6051 (33 x 5.5cm)
Springform pan
23 0063 8027 (Ø 28cm)
Whisk
23 0066 6112 (35.5 x 5.5cm)
Rolling pin
23 0066 6181
Icing bag
23 0066 2824 (40cm)
Cake server
23 0066 6099
10-year guarantee
Made in Germany
KAIRAMIC® coating
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