Try this delicious cake recipe:
Melt butter in a small saucepan.
50 g amarettini and 150 g biscotti in a freezer bag form. Crush finely with a pastry roller. Mix the crumbs and melted butter well. Place a cake ring (26 cm) on a straight cake plate. Pour in the cookie crumbs and press evenly with a tablespoon or pastry scraper to form a firm flat base. Set aside to cool for about half an hour.
Soak gelatin sheets in enough cold water.
Rinse currants and drain well. Remove berries from stems, except for two panicles for decoration.
Stir mascarpone, almond liqueur, curd, sugar and vanilla sugar until sugar is dissolved Squeeze out gelatin. Gently melt over low heat. Stir through 2 tablespoons of the cream at the beginning. Then stir the gelatine mixture into the rest.
Whip the cream until stiff and fold into the cream. Fold in currants. Spread the cream on the crumb base.
Refrigerate for at least 5 hours, preferably overnight. Loosen the crem from the edge of the mold with a dampened kitchen knife. Crumble remaining amarettini and sponge cake and sprinkle on top of cake. Dust with cocoa and serve decorated with fruit.
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