Ayleen's Chocolate Bon Cake

Ingredients for 1 servings:

• 200 g butter biscuits
• 100 g butter
• 200 g sour cream
• 100 g sugar
• ½ packet of vanilla sugar
• 200 g cream
• 1 pack of cream stiffener
• 200 g confectionery (chocolate bonbons)
• 150 g raspberries, fresh or frozen
• 1 tbsp cornstarch or cake glaze

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 25 minutes; Total time approx. 3 hours 10 minutes

simple and super delicious, no baking, also suitable as a dessert in a glass

First, crush the biscuits with a rolling pin and melt the butter. Then, spread the butter over the crushed biscuits and knead well. Pour the biscuit mixture into a round springform pan and press it down firmly until you have an even base. Then, refrigerate the base for about 15 minutes. Then, combine the sour cream, sugar, and vanilla sugar in a bowl and mix with a hand mixer. Whip the cream with the cream stiffener until stiff peaks form. Carefully fold the finished cream into the sour cream. Crush the chocolate bonbons and add them to the sour cream and cream mixture. Spread the entire filling over the biscuit base and smooth it down. Refrigerate for another 10 minutes. Purée the raspberries with a mixer and then add them to a saucepan with the cornstarch. Bring the raspberries to a boil briefly, stirring constantly, and then let them cool. Pour the finished raspberry sauce over the filling. If desired, you can decorate the cake with raspberries or chocolate bonbons. Let the cake cool in the refrigerator for about two hours and then serve.