A simple but delicious cake recipe. 1:
1. grind biscuits and rusks in an almond grinder. Warm light butter slightly and stir through with the cookie and rusk mixture. Spread 2/3 of it in a cake springform pan (25 cm 0) and press until smooth. (Explanations: Cake springform pan without bottom on the cake plate {preferably none made of baking sheet, they may be bent -> yellow porridge so very happy to make itself}. There should be no gaps between the edge of the pan and the bottom layer -> see above).
2. pour hot water over the jelly and let it swell. Mix the juice of one lemon, cream cheese, curd cheese, sugar, vanilla sugar and liqueur and add the warm jelly. Finally, fold in the stiff whipped cream.
Sprinkle the remaining rusk crumbs and chocolate shavings over the top (separately).
Put the cake in the refrigerator for one night to solidify in the mold. Before serving – separate cake spring form from cake with kitchen knife and lift off carefully. (Do not be alarmed by some width growth of the cake) Exclusively commented and signed by Dago.
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