John Myers
Ingredients for 1 servings:
- 80 g biscuits, e.g. butter or chocolate biscuits
- 25 g almonds, ground, approx.
- 50 g butter, approx.
- 300 g double cream cheese
- 35 g powdered sugar, approx.
- 1 tbsp, heaped crème fraîche
- 100g Toblerone
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes
small refrigerator cake for a 16 cm springform pan
Line the bottom of a 16 cm springform pan with baking paper. Place the biscuits and ground almonds in a freezer bag and finely crumble with a rolling pin or a bottle, mix well, and transfer to a bowl. Melt the butter and stir in well. Press the biscuit mixture into the springform pan and chill in the refrigerator for 20 minutes. Meanwhile, beat the cream cheese and powdered sugar with the whisk attachment of a hand mixer until smooth. Stir in the crème fraîche, then melt the chocolate and fold in. Spread the cream mixture over the biscuit base, cover the pan with foil, and refrigerate for 3 hours, or longer if desired.
Facebook Comments