Prince Pückler Cake

Ingredients for 1 servings:

• 75 g butter
• 300 g cookies (chocolate cookies)
• 75 g dark chocolate coating
• 6 sheets of white gelatin
• 600 g double cream cheese
• 500 g whipped cream
• 100 g sugar
• 1 packet of Bourbon vanilla sugar
• 100 g strawberry jam, without pieces and seeds
• possibly food coloring, red
• n. B. Meringue(s) (meringue puffs), red and white

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

enough for about 16 pieces

For the base, melt the butter. Finely crumble the cookies and set aside 1-2 tablespoons of the crumbs. Mix the remaining crumbs with the butter and press into the base of a square springform pan (24 cm; alternatively around 26 cm in diameter). Chill for about 30 minutes. For the cream, chop the chocolate coating and melt it in a hot water bath until stiff. Squeeze out the gelatin, dissolve it and mix it with about 2 tablespoons of the cream. Stir this mixture into the remaining cream. Divide the cream into three portions. Gradually stir the melted chocolate coating into one portion of the cream. Spread the chocolate cream over the biscuit base. Mix the fruit spread into the next portion of the cream, tinting it pinker with a little food coloring if desired. Spread over the chocolate cream. Spread the remaining cream over the strawberry cream. Chill the cake for at least 2 hours. Before serving, roughly crumble the meringue with your fingers. Sprinkle the cake with meringue and the reserved cookie crumbs.