Currant Caramel Cake

First fill the caramel biscuits in a large freezer bag, close and crumble with a rolling pin. Melt the butter and mix it with the breadcrumbs and press it into a springform pan.

Wash the currants and remove the panicles. Put aside. Mix the cream cheese, yoghurt, sour cream and sugar together and mix in the instant gelatine. Carefully fold in the drained currants and spread the cream onto the caramel base. Chill for at least 2 - 3 hours.

Before serving, I crumbled the meringues and placed them on top of the fridge cake along with some currant panicles as a decoration (see picture). Finally, add a touch of cocoa and the cake is ready to serve! Good succeed.