colorful berries cake with refreshing lemon mousse

100 g butter
200 g graham biscuits
4 sheets gelatine, roughly cut up
500 g low-fat cream cheese
200 g whole milk yogurt
150 g + 2 tablespoons sugar
1 vanilla pod
100 ml lemon juice
200 ml cream
500 g of raspberries, blackberries, blueberries and redcurrants
2 teaspoons cornstarch
250 ml red nectar (cherry, redcurrants)
oil or melted butter for greasing the baking mold
1 large freezer bag

Melt the butter in a saucepan. Remove from the heat and let cool slightly. Fill biscuits in a large freezer bag, crumble fine with a rolling pin. Mix well with the butter.
Press the graham biscuits mixture into the bottom of the buttered or oiled springform pan 26 cm large. Refrigerate about 30 minutes.
In a small heatproof bowl, soak the gelatine in the lemon juice for 5-10 minutes to soften. Place the bowl over a pan of hot water and stir until the gelatine melts. Set aside to cool.
Mix together cream cheese, yogurt, 150 g sugar and seeds of one vanilla pod until smooth.
Beat the gelatine mixture into the cream cheese mixture, stirring well to combine.
Whip the cream until stiff and fold into the cream.
Pour lemon cream over the crumbs and smooth. Chill for at least 4 hours or overnight.
Wash and drain well the berries.
Mix until smooth 2 tablespoons sugar, cornstarch and 6-7 EL nectar. Boil remaining nectar in a saucepan, stir in cornstarch mixture, bring to boil while stirring and simmer for about 1 minute while stirring. Take off the heat, let cool for about 5 minutes. Stir in the berries and allow to cool off and stirring gently. Loosen cake from the mold and cut into 12 pieces. Distribute the berry topping on the cake.

Recipe adapted from Lecker Magazine http://www.lecker.de/