Frisian cream cake

Ingredients for 1 servings:

• 36 cookies (butter cookies)
• 125 g butter, melted
• 300 g double cream cheese
• 1 cup powdered sugar
• 2 tbsp milk
• 150 g nuts or almonds, ground
• 500 ml whipping cream or Cremefine for whipping
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 1 jar sour cherries or 2 jars blueberries
• 500 ml juice (sour cherry or blueberry juice)
• possibly water to refill
• 2 packs of cake glaze

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

without baking

Finely crush the butter biscuits. Mix with the melted butter and press firmly into the base of a 26cm springform pan. Mix the cream cheese with the cup of powdered sugar and the milk and spread on the base. Spread the nuts or almonds on top. Whip the cream with the vanilla sugar and the cream stabilizer until stiff peaks form and spread on the nuts. Place the drained cherries (or blueberries) on top. For the final layer, thicken the 1/2 liter of sour cherry juice (if necessary, dilute with water to 500 ml) with the cake glaze and carefully spread it over the cherries. Very important: Refrigerate for 24 hours!