Halloween cake

Ingredients for 1 servings:

• 225 g butter biscuits
• 130 g butter
• 1 m.-sized banana(s)
• 350 g cream cheese (Philadelphia Balance)
• 300 g fruit yogurt (strawberry yogurt)
• 4 tbsp Blue Curaçao
• 3 sachets of Gelatinefix, 15 g each
• 75 g sugar
• 1 packet of vanilla sugar
• 2 packs of jelly with woodruff flavor
• Decor of your choice

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours 20 minutes; Total time approx. 4 hours

No baking

Place a sheet of baking paper on the bottom of a springform pan, place the rim of the springform pan (16 cm diameter) on top, and close the lid. Place the butter cookies in a large freezer bag, seal it tightly, and crush the butter cookies finely with a rolling pin. Meanwhile, melt the butter in a small saucepan and then stir in the breadcrumbs. Pour the mixture into the springform pan and spread evenly with a spoon, pressing down to form a flat base. Refrigerate for at least 20 minutes. Cut the banana into small pieces and place it in a mixing bowl with the cream cheese, yogurt, and Blue Curaçao. Using a hand mixer, mix until smooth. Stir in the gelatin fix on the lowest speed and continue mixing for about 1 minute. Stir in the sugar and vanilla sugar. Pour the cream mixture onto the base and spread evenly. Refrigerate the cake for 30 minutes. Prepare the jelly according to the instructions and let it cool. Carefully spread the still-warm jelly over the cream mixture with a ladle and decorate as desired. Return the cake to the refrigerator for about 2.5 hours. It’s best to test whether it’s set with your finger. Carefully loosen the cake from the springform pan with a knife and remove the pan. Caution: Be very careful when cutting the cake, as otherwise the jelly may slide off the cake.