Pink kitkat cake

Name: pink kitkat cake
Cook time: 55 min
Total time: 440 min
Yield: 12
Ingredients: 125 g unsalted butter at room temperature; 300 g almond paste; 1 mespoint salt; 1 lemon; 3 egg yolk; 100 g self raising flour; 250 g freezer boxful of summer fruit; 50 g granulated sugar; 5 leaf gelatin; 500 g full curd cheese; 100 g White chocolate; 14 package ruby kitkat; 500 g fresh strawberry; 150 g fresh blueberries; 150 g fresh raspberries

Homemade cake with summer fruit, cottage cheese, white chocolate and pink Kitkat, blueberry, strawberries and raspberries.

Directions

Preheat the oven to 175 ° C.
Put the butter in a bowl. Cut the almond paste into pieces and add to the butter together with the salt.
Beat with a mixer to a smooth mixture.
Clean the lemon. Grate the yellow skin over the butter mixture. Add the egg yolks 1 to 1 before throbbing.
Sift the self-raising flour above it and stir through the batter.
Clamp a piece of parchment paper on the bottom of the spring form and grease the edges with butter.
Spoon the batter into the mold and bake for 25 minutes in the middle of the oven. Remove from the oven and allow to cool for 1 hour in the mold.
Meanwhile, put the frozen summer fruit with the sugar in a pan and bring to a boil. Let it simmer for 5 minutes and turn off the heat.
Puree the warm fruit with the hand blender into a smooth mixture.
Soak the gelatine leaves for 5 minutes in cold water. Squeeze them out and mix with the still warm fruit puree.
Mix the puree through the curd cheese and pour the curd mixture on the pie base in the spring form. Leave to set in the refrigerator for 5 hours.
Take the cake out of the refrigerator. Cut the cake with a knife all around from the springform and take out the shape.
Put, without parchment paper, on a nice scale.
Melt the white chocolate au bain-marie or in the microwave. Break the kitkats carefully apart.
Spread the almond cake layer on the outside with the melted chocolate and put about 40 loose kitkats against the cake. Tie a ribbon around the cake.
Place the baking ring on the center of the cake.
Stick the rest of the kitkats upright against the outer edge of the ring. Push them into the curd mixture until the almond bottom.
Also put a ribbon around the small circle and take the ring away.
Melt the white chocolate au bain-marie or in the microwave and pour on the cake.
Brush the inside of the kitty circles with a spatula so that they stay well together.
If necessary, remove the ribbon from the small circle. Fill the space in the kitkat circles with strawberries, raspberries and blueberries.