Currant Crossie Cake

Ingredients for 1 servings:

• 150 g couverture or white chocolate
• 150 g cornflakes, natural
• 50 g almonds, peeled, chopped
• 250 g currants, red
• 400 g whipped cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 200 g cream cheese
• 75 g sugar
• some currant stalks, for garnishing

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 35 minutes

Base: Place a 26cm springform pan on a cake plate lined with baking paper. Carefully melt the chocolate coating in a water bath. Mix the cornflakes and almonds well, add to the melted chocolate and mix well. To garnish, use a teaspoon to place a few mounds of chocolate flakes (chocolate crosses) on a sheet of baking paper and chill. Spread the rest evenly in the prepared pan and press down firmly with a spoon. Chill. Topping: Wash, drain, and remove the stems from the currants. Whip the cream with the vanilla sugar and cream stiffener until stiff. Beat the cream cheese with the sugar until smooth. Fold in the cream and currants. Spread the cream over the base and chill in the refrigerator for about 2 hours. Then loosen the springform pan and decorate the cake with the chocolate crosses and a few currant clusters.