John Myers
Contents
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Ingredients
ground
- 250 g Chocolate Cookies
- 100 g Nut nougat cream
- 50 g Butter
Surface I:
- 8 leaf Gelatin
- 500 g Cream cheese
- 200 g Cream yogurt
- 120 g Extra fine sugar
- 200 ml Whipped cream
- 50 g Dark chocolate shavings
Surface II:
- 100 ml White wine dry
- 1 packet Cake glaze
- 500 g Green seedless grapes
- 30 g Extra fine sugar
Instructions
ground
- Put the chocolate cookies in portions in a large freezer bag and beat them with the meat mallet until only small crumbs are left. Put the cookie crumbs in a mixing bowl.
- In a small saucepan, let the butter and nougat cream run, stir with the whisk, then mix this mixture well over the cookie crumbs and with the hand mixer as soon as it is liquid
- Spread the mixture in a size 26 springform pan lined with baking paper and press firmly. Then put it in the fridge until the bottom is firm
Topping I
- Soak the gelatine according to the instructions on the packet.
- Mix the cream cheese, cream yoghurt and sugar with the hand mixer in a bowl until smooth.
- Dissolve gelatine in a small saucepan over low heat, stir carefully into the cream cheese and yoghurt mixture and refrigerate for a few minutes. As soon as the mixture starts to set, fold in the whipped cream and the chocolate flakes.
- Spread the cream on the cookie base and let it set in the refrigerator for about 2 hours
Surface II:
- Wash the pigeons, drain them and pluck the stems. Distribute on topping I.
- Make the cake topping with the wine according to the instructions on the packaging and distribute it over the grapes. Chill again ... preferably overnight.
- Cut the cake into pieces and serve
