Buttermilk Mint Cake

Ingredients for 1 servings:

• 150 g ladyfingers
• 1 tsp oil
• 50 g pistachios, ground
• 10 sheets of gelatin
• 3 sprigs of mint
• 500 g buttermilk
• 500 g cheese (layered cheese), alternatively buttermilk curd
• 3 tbsp lemon juice
• 75 g sugar
• 1 tbsp sugar
• 4 tbsp liqueur (peppermint liqueur), alternatively sweetened peppermint tea
• 200 g whipped cream
• 125 g butter
• Lemon(s) – peel for decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 40 minutes

Place the ladyfingers in a freezer bag and crumble them. Brush the bottom of a springform pan (26 cm diameter) with oil. Melt the butter. Mix the sponge crumbs, pistachios (except for 1 tbsp for decoration) and the butter. Press them into the springform pan to form the base. Chill. Soak the gelatine in cold water. Pick and chop the leaves from 2 sprigs of mint. Mix together the buttermilk, cheese spread, lemon juice, mint and 75g sugar. Heat the peppermint liqueur. Squeeze out the gelatine and dissolve it in the bag. Mix with 2-3 tbsp of cream. Then mix the gelatine mixture with the remaining cream and chill. Whip the cream until stiff. As soon as the gelatine cream begins to set, fold in the cream. Spread this mixture on the cake base. Chill the cake for approx. 6 hours. Sprinkle 1 tbsp of sugar on a plate. First dip the remaining mint leaves in water, then coat them in sugar. Cut the cake into pieces and decorate with the sugared mint leaves, lemon zest and the remaining pistachios.