Cream cheese cake with almond liqueur – pralines

Ingredients for 1 servings:

• 250 g biscuits (hazelnut wafers)
• 75 g butter, soft
• 400 g double cream cheese
• 400 ml cream
• 4 tsp cream stiffener, e.g. san-apart
• 4 tsp Amaretto
• 50 g brown sugar
• 8 pieces of confectionery (almond liqueur pralines)
• 125 g nougat
• Confectionery (almond liqueur pralines), for garnishing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

on hazelnut wafer base, for 16 pieces

Coarsely grate or finely chop the hazelnut wafers, mix with the softened butter, and knead. Brush the inside of a 26 cm cake ring with oil and place it on a cake plate lined with baking paper. Pour in the wafer mixture, press down, and let it set. Place the liqueur pralines in a bowl and crush with a fork. Add the cream cheese and mix well. Whip the cream with san-apart until stiff. Add the brown sugar and almond liqueur to the cream cheese and stir until the sugar is completely dissolved. Fold the stiffly whipped cream into the cream. Pour the mixture onto the crumb base and smooth it down. Melt the nougat in a water bath and spread it evenly over the cream with a tablespoon. It’s best to let the cake chill overnight, then remove the cake ring and baking paper. Garnish the cake with the almond liqueur pralines.