Creme de Cassis cake

Ingredients for 1 servings:

• 250 g waffles (hazelnut waffles)
• 50 g butter, very soft
• 500 g yogurt, vanilla
• 400 ml whipped cream, 30%
• 100 ml blackcurrant juice
• 200 g currants, black
• 50 ml crème de cassis
• 8 sheets of gelatin
• 50 g sugar
• 1 pack of cake glaze, red
• 30 ml crème de cassis
• 30 g sugar
• 220 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

no baking – with hazelnut base

Brush a 26 cm cake ring with a little oil and place it on a cake plate. Finely grind the hazelnut wafers. Place the wafer crumbs in a bowl, add the softened butter, knead into crumbly dough, and press it firmly into the cake ring. For the frosting, soak the gelatine. Rinse the blackcurrants, pat them dry, and remove the stalks. Heat the blackcurrant juice and liqueur with the sugar in a saucepan. Squeeze out the gelatine, add it to the warm blackcurrant juice, and stir to dissolve. Stir in the cold vanilla yogurt and chill the mixture. As soon as the mixture begins to set, fold in the stiffly whipped cream, followed by the blackcurrants. Spread the frosting onto the crumb base and refrigerate for about 3 hours. Prepare the frosting according to the package instructions, let it cool slightly, and carefully pour it onto the cake. Wash the red currants, dry thoroughly, and dust with powdered sugar. Arrange them decoratively on the icing and allow to set. Remove the cake ring before serving.