Halloween cake

Ingredients for 1 servings:

• 500 g biscuits (double biscuits)
• 200 g butter
• 400 g sour cream
• 1 pack of cream stiffener
• 3 tbsp sugar
• 1 can apricot(s), drained weight 480 g
• 2 packs of cake glaze, red
• 4 tbsp sugar
• 500 ml apricot juice and some water
• Cookie(s) (Halloween cookies)
• Pistachio kernels, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Cookie cake with apricots

Place the sandwich biscuits in a freezer bag and crush them into small pieces with a rolling pin. Mix the crumbled biscuits with the melted butter. Then pour the mixture into a springform pan and spread evenly. Whip the sour cream with the cream stiffener and sugar, then carefully spread it over the biscuit base. Drain the apricots well, cut them into small pieces, and spread them over the sour cream. Mix the apricot juice and a little water to make a cake glaze with sugar. Spread this evenly over the apricots. Now place the Halloween biscuits on top and sprinkle the chopped pistachios over the top. It’s best to refrigerate the cake overnight; after that, it can be cut into about 12 slices.