Choco-Crossie-Currant Cake

Ingredients for 1 servings:

• 160 g cornflakes, unsweetened
• 120 g dark chocolate coating
• 20 g butter, soft
• 350 g cream cheese, natural
• 50 g whole milk yogurt
• 200 g cream
• 250 ml buttermilk
• 1 tsp vanilla extract
• 50 g powdered sugar
• 3 sachets of Gelatinefix
• 300 ml blackcurrant juice
• 30 g sugar
• 2 bags of cake glaze, red

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours 15 minutes; Total time approx. 4 hours 15 minutes

No Bake Cake, from a 22 cm cake ring, approx. 12 pieces

First, make the blackcurrant pudding. Heat the juice with the sugar and cake glaze, stirring constantly. Bring to a boil. Once it’s boiling, remove the mixture from the heat and let it cool. Stir the pudding occasionally to prevent a skin from forming. For the base, place the cornflakes in a freezer bag, seal it, and use a rolling pin to crush them into fine crumbs. Melt the chocolate coating and dissolve the butter in it. Then add the mixture to the cornflake crumbs in a bowl and mix with a spoon until all the crumbs are well coated in the chocolate and sticky. Prepare a cake plate and adjust a cake ring to about 22 cm in diameter. Place the cornflakes in the tin, except for a small portion, which will later be used to form little Choco Crossies. Press the mixture into the tin and refrigerate for about 10-15 minutes to allow the mixture to set. Shape the remaining mixture into heaps using two teaspoons and also chill. In the meantime, prepare the filling. First, whip the cream with one sachet of gelatin fix or cream stiffener until stiff. In a larger bowl, mix together the cream cheese, yogurt, and buttermilk. Stir in the other two sachets of gelatin fix. Then stir in the sugar and vanilla extract. The mixture will thicken quickly. Now fold in the cream. Now it’s time to assemble the cake: Fill the redcurrant pudding into a piping bag with a large, round nozzle and pipe circles onto the hardened cornflake base, including a filled circle in the center. I got three pudding circles. Reserve some pudding for decoration. Now transfer the cream to another piping bag and fill the gaps in the base. Carefully spread the remaining cream onto the circles. Chill the cake for at least three hours. Then loosen the cake ring and, if necessary, smooth the edges a little. Place the formed Choco Crossies on the cake. Pipe the remaining currant pudding onto the cake in rosettes or similar shapes.