Snow Cake with Curd Cheese Cream

Let the butter and chocolate melt gently in the slightly warmed oven - whip snow steiff - gradually add the sugar to the steiff snow, spoon by spoon, and continue beating vigorously - add the soft chocolate and stir gently - add the soft butter and stir gently - finally fold in the flour

fill the masses into a cake tin - smooth the surface - bake in the preheated oven for approx. 35-40 min at 180 degrees - then let it cool down

Thaw the ribiselmus (you can also use any other fruit puree mass) - put the gelatine leaves in cold water - whip the cream

Mix the ribiselmus with the saucepan, vanilla yoghurt and orange sugar well - gently heat the now soft gelatine sheet with a few spoons of the cream sauce until the gelatine is completely dissolved - now stir this gelatin mixture into the saucepan mixture - add the whipped cream and mix everything well

cut the cooled cake in the middle - coat both cut surfaces with jam - put the base back into the cake tin - fill 2/3 of the topping of the cake on the bottom of the cake - then put the top back on and coat with the topping of the cake (a little more for the leave side walls!) - spread everything clean and smooth - approx. 3 hours. refrigerate

Take the cake out of the mold - use a teaspoon to cut out small pieces of the remaining curdling cream and shape into a flower on the cake - then spread the rest of the curdling mixture on the side walls - lastly decorate the cake and the flowers with mint leaves