After Christmas cake

Ingredients for 1 servings:

• 250 g biscuits (Christmas cookies), finely crumbled
• 125 g butter or margarine
• 1 jar sour cherries
• 2 tbsp cornstarch
• 1 tbsp sugar
• 1 pack of gelatin, ground
• 500 g ricotta
• 200g Nutella
• 250 ml Cremefine for cooking or Cremefine
• 1 pack of cream stiffener
• e.g. biscuit(s), roasted almonds, milk slice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

delicious cake to use up some Christmas leftovers

Mix the cookie crumbs with the melted butter. Place the edge of a springform pan on a plate, pour in the crumb mixture and press down firmly. Drain the cherries, reserving the juice and mixing some of the juice with the cornstarch and sugar, then bring the rest to a boil. Then stir in the cornstarch and thicken while stirring. Add the cherries, spread them on the cake base and chill for about 30 minutes. Soak the gelatine. Meanwhile, mix the ricotta with the Nutella. Dissolve the gelatine and fold in. Whip the cream until stiff and fold in. Spread the cream over the cherries and press the surface into the cake with a spoon. For the garnish, you can cut out stars or hearts from the Milchschnitten and cut the leftovers into small cubes or rectangles. Decorate the cake with them and perhaps add some roasted almonds. You could also use some pretty Christmas cookies.