Iced Summer Cake

• cake
• 5 1/4 ounces shortbread cookies chocolate
• 5 shortbread cookies additional
• 3 1/2 tablespoons melted butter
• 4 cups cream thick
• 1 cup ricotta
• 1 1/4 cups cream cheese
• 1 1/2 cups sugar
• 1/2 teaspoon vanilla powder
• 1/2 lemon zest
• 9/16 cup strawberries frozen
• 7 1/16 tablespoons blueberries
• 7 11/16 tablespoons raspberries
• strawberries
• blueberries
• raspberries
• cherries

1. Cake Preparation:
2. Crush the cookies into fine crumbs. and mix with melted butter.
3. Line the bottom of a round mold (at least 7 centimeters high) with some parchment paper.
4. Press the dough to the bottom of the mold, and let rest in the freezer.
5. Beat together the cream, ricotta, cream cheese, sugar, vanilla powder, and lemon zest to make a cheese paste..
6. Stir the strawberries, and mix with half the cheese paste.
7. Pour the strawberry and cheese mixture over the layer of cookie dough, and place in freezer for at least 30 minutes.
8. Remove pan from freezer.
9. Cover strawberry mixture with a thin layer of cookies.
10. Puree 50 grams of blueberries and 50 grams of raspberries, and mix with the remaining dough and cheese.
11. Stir in the remaining 25 grams of blueberries and 25 grams of raspberries, then pour the batter into the mold covering the cookie layer.
12. Cover and place in the freezer for at least 5 hours.
13. For Decoration:
14. To serve, take cake out of freezer at least 30 minutes before serving.
15. Decorate with fresh strawberries, blueberries, raspberries and cherries.

cake, shortbread cookies chocolate, cookies additional, butter, cream thick, ricotta, cream cheese, sugar, vanilla powder, lemon zest, blueberries, raspberries, strawberries, blueberries, raspberries, cherries

Taken from www.yummly.com/recipe/Iced-Summer-Cake-767636 (may not work)