Wild Berry Cream Pie

For the wild berry cream pie, thaw the frozen wild berries at room temperature.

Lightly grease the bottom of a 26 cm diameter springform pan.

Melt the butter in a saucepan. Coarsely chop the almonds and toast them in a non-stick frying pan until golden brown. Coarsely crumble the cookies. Mix both well with the melted butter. Spread the mixture evenly in the mold, then refrigerate for 30 minutes.

Soak 8 sheets of gelatin in cold water, rinse lemon hot and tear off zest. Cut lemon in half and squeeze. Whip cream until stiff and refrigerate.

Mix cream cheese, yogurt, 150 g sugar, vanilla sugar, lemon zest and 3 tablespoons lemon juice briefly until smooth. Squeeze gelatin well and dissolve over low heat. Stir in 2 tablespoons of cream cheese cream. Then add to remaining cream. Fold in whipped cream immediately.

Spread the cream on the cookie base and put it back in the refrigerator for 30 minutes. Puree the wild berries with 3 tablespoons of sugar using a hand blender. Dissolve 4 sheets of gelatin over low heat, fold in 2 tablespoons of wild berry puree. Then add to the remaining puree, fold in frozen blueberries.

Spread the fruit mixture on the cream, cover with plastic wrap and refrigerate for at least 4 hours.

Decorate the wild berry cream cake with fresh mint.

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