Christmas orange cream cheese date cake

Ingredients for 1 servings:

• 200 g speculatius biscuits
• 200 g gingerbread (chocolate gingerbread), without filling
• 100 g butter
• 2 orange(s), untreated
• 300 g double cream cheese
• ½ tsp, crushed cinnamon powder
• 1 pack of gelatin
• 50 g sugar
• 40 ml orange liqueur or orange juice
• 400 g whipped cream
• some lemon juice
• 4 dates

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

For the base: Finely chop the speculatius biscuits and gingerbread in a food processor or in a sealed freezer bag with a rolling pin. Melt the butter and knead the biscuit crumbs with the cooled butter. Press the mixture into a cake ring or the ring of a springform pan as the base. For the filling: Fillet the oranges – to do this, peel off the thick skin and, using a sharp knife, cut out the segments along the white septa, keeping the skins off, catching any juice that runs in the process. Cut the orange segments into small pieces. Beat the cream cheese with the cinnamon until creamy, then fold in the orange segments. Allow the gelatin to swell according to the instructions with the remaining orange juice, the liqueur, a little water, and the sugar. Then heat – do not boil – and stir the cream cheese mixture into the gelatin mixture. Whip the cream until stiff peaks and fold it into the mixture along with the grated orange zest. Season to taste with lemon juice, cinnamon, and sugar. Spread the mixture over the base and refrigerate the cake. Once the cake has set, garnish it with the remaining orange segments and the pitted and finely chopped dates. You can also use chocolate sprinkles instead of the dates.