Cherry symphony on chocolate rice base

Ingredients for 1 servings:

• 2 packs of chocolate with puffed rice, e.g. Nippon (200g each)
• 250 g mascarpone
• 200 g yogurt (cherry)
• 400 g whipped cream
• 1 pack of gelatin, ground
• 1 pack of cream stiffener
• 2 packets of vanilla sugar
• 2 tbsp sugar
• 1 jar sour cherries (720ml)
• 2 packs of cake glaze

Instructions

Working time approx. 1 hour; Rest time approx. 7 hours; Total time approx. 8 hours

No-bake cake with cherry cream and fruit juice glaze

Line the bottom of a 26 cm springform pan with baking paper and stretch the pan’s rim around it. Roughly break up the Nippons (reserve 6 for decoration!) and heat them in a bowl over a hot water bath until the chocolate has melted. Spread the mixture in the springform pan and let it set in the refrigerator (approx. 2 hours). Mix the mascarpone with the yogurt and 1 sachet of vanilla sugar until smooth. Let the gelatine swell in cold water (according to the package instructions) for 10 minutes, then dissolve it over low heat. Stir in 1 tbsp of the mascarpone cream, then whisk everything into the remaining cream and chill briefly (about 10 minutes) until the mixture begins to set. Drain the cherries well, reserving the juice. Whip the cream briefly, then add the second sachet of vanilla sugar and cream stabilizer and whip until very stiff. Place about a quarter of the cream into a piping bag and reserve for the decoration. Fold the remaining cream and cherries into the mascarpone cream and spread over the Nippon base. Chill for at least 4 hours. Mix the cake glaze powder with the sugar. Make up to 500 ml of the cherry juice (from the jar) with water, stir in the powder, and bring to a boil while stirring. Let cool slightly, then spread over the cake to form a mirror and allow to set. Decorate the (almost) finished cake with cream puffs and Nippon halves.