Fruit, cheese and chocolate base

Ingredients for 1 servings:

• 125 g butter
• 2 eggs
• 2 tbsp sugar
• 2 tbsp flour
• 2 tbsp milk
• 2 tsp vanilla sugar
• 1 pack of cookies (chocolate cookies)
• 200 g cream cheese
• 2 tbsp lemon juice
• 2 tbsp sugar, to taste
• 200 g cream
• 2 sheets of gelatin
• n. B. seasonal fruit
• 1 pack of cake glaze, clear

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 5 minutes

Separate the eggs. Beat the egg whites. Crumble the chocolate cookies. (Open the package and let it stand for 2 days. The cookies will then be lighter and crumble more easily.) Cream the butter with the sugar, vanilla, and egg yolk until creamy. Gradually add the milk and flour. Then stir in the cookie crumbs. If you like it extra sweet, you can stir in a little more sugar at this point. Finally, fold in the egg whites. Pour the batter into a tart pan and bake at 165-200°C (325-400°F) for 15-20 minutes, depending on the oven. Soak the gelatin in a cup of cold water. Whip the cream. Whip the cream cheese with the lemon juice and sugar until smooth. Season to taste. Fold in the cream. If you don’t like lemon juice, you can use vanilla again. Squeeze out the gelatin, discard the water, return the gelatin to the cup, and dissolve completely in a hot water bath. Then carefully and slowly stir it into the cream cheese and cream mixture. Pour it in slowly to avoid lumps. Spread the cheese and cream mixture onto the cooled cake base. Sprinkle seasonal fruit on top, if desired. Pour the clear glaze over the top. Refrigerate and let cool. You can prepare the cake in the morning and then have a delicious summery cake to enjoy with coffee in the afternoon.