Mug cake on amaretti base with wild berry cream

Ingredients for 4 servings:

• 25 g ladyfingers
• 25 g amaretti biscuits
• 30 g butter
• 3 tbsp oil
• 4 tbsp milk
• ½ pack of baking powder
• 2 tbsp hazelnuts
• 3 tbsp sugar
• 1 tsp vanilla sugar
• 3 tbsp cocoa powder
• Oil, for greasing the cup
• 1 tsp vanilla sugar
• 250 ml cream
• 1 pack of cream stiffener
• 80 g wild berries, fresh or frozen

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 30 minutes

simple and delicious

Crumble the biscuits with a rolling pin while melting the butter. Mix the butter and biscuits together and divide evenly between the glasses. Put the sugar, vanilla sugar and egg in a cup and mix together. Next add the cocoa, milk, oil and hazelnuts. Then add the flour and baking powder and mix everything into a thick mixture. Now put the cake in the microwave for about 4 minutes. Purée the wild berries, then whip the cream until stiff. Mix the wild berries and vanilla sugar into the cream. Once the cake has cooled, remove it from the cup and cut it to fit the glasses. Finally, spread the wild berry cream on top of the cake. Chill the cake for at least half an hour.