Brezel-Schokoladencreme-Torte

Zutaten

für 16 Portionen

• 850 g Raspberries. reserve 1 cup for topping , use 18 oz for purée
• 80 g coconut sugar, Or brown sugar (1 t)
• 80 g Splenda
• 5 g Vanilla Extract
• Cook 18 oz raspberries over medium heat in pan. Add 8 tsp each sugar and Splenda. Stir and mush down fruit. Do not boil.
• Reduce liquid, add vanilla, and remove from heat. Put into a pan of cold water to cool to room temperature. (If you have people with digestive or chewing issues, you can strain the purée, but this also removes the fiber as well as the seeds.)
• 3.3 serving Snyders pretzel rods (for 3 pretzels) 108 grams
• Put large rods in plastic bag, seal, and crush with roller. Makes 1.5 cups for layers inside the dessert.
• 8 oz Philadelphia Cream Cheese (room temperature)
• Add the other 8 tsp of Splenda and 8 tsp of sugar to the cream cheese until the whole is light and fluffy. If you have an electric mixer this goes fast, but you can also do it by hand if you put some elbow grease into it.
• 125 g Baking - Hershey's Cocoa, unsweetened, add to only 1/2 of filling mix
• Then slowly add (1/2 c at a time) 2 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream (chilled)
• Whip well, but do not over-beat
• Separate 2 cups of WHITE cream mix into separate bowl & set aside. This is the topping.
• Add the cooled red fruit to the big bowl of cream and mix well. It will look pink. Use a spatula to layer the cream mix across crushed pretzel rods. Lay more crushed pretzel rods down and lay another cup of topping down. Smooth & repeat until you get near the top or run out of mix. Use a small rectangular casserole dish.
• Put into refrigerator overnight or for 8 hours. Can also be frozen to be cut more easily.
• Add white chocolate topping if you forget to reserve part of the cream for white.
• Otherwise, add reserved cream cheese mix and spread.
• Decorate with 250 g Blueberries, fresh, topping for football outline and seams
• 250 g raspberries, fresh, to fill in football