A refreshing cold cake in which cream cheese filling is poured over a biscuit base and frozen in the refrigerator, topped with a red currant sauce. Its practical, oven-free preparation makes it a favorite for guest tables.
Mix the crushed biscuits with melted butter and press them onto the bottom of the pan, then chill in the refrigerator.
Beat the cream cheese with powdered sugar and vanilla, then fold in the whipped cream.
Pour the cream mixture over the biscuit base, smooth the top and Important: chill in the refrigerator for at least four hours, preferably overnight.
Cook the currants, sugar and water over low heat until the fruit breaks down, then let it cool.
Remove the rested cake from the pan, drizzle currant sauce over it, slice and serve.
Important: After pouring the cream cheese mixture into the mold, let it rest in the refrigerator for at least four hours, preferably overnight, otherwise it may fall apart when sliced. Allergen: contains gluten (biscuit), dairy (cream cheese, cream, butter).
If you use the back of a spoon to press the biscuit base into the bottom of the mold, you get a firmer, more even base.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.