Vanilla nougat cake with cookies

Ingredients for 1 servings:

• 600 ml whole milk
• 4 packs of cream powder (paradise cream nougat)
• 400 g double cream cheese
• 300 g butter biscuits, light
• 300 ml whole milk
• 2 packs of cream powder (paradise cream vanilla)
• 300 g double cream cheese
• 125 g raspberries, fresh

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

For the nougat cream, put the milk and nougat cream powder in a mixing bowl and beat with a mixer for about 5 minutes. Add the cream cheese and mix until the cream forms a smooth mixture. Roughly crumble the butter biscuits and stir them into the cream with a wooden spoon. Transfer the biscuits to a 28 cm springform pan and smooth it out with a spatula. For the vanilla cream, put the milk and vanilla cream powder in a mixing bowl and beat with a mixer for another 5 minutes. Add the cream cheese and mix until the cream forms a smooth mixture. Spread this over the nougat biscuit cream and smooth it out with a spatula. Now place the cake in the refrigerator for about 2 hours. Then arrange the fruit on top of the cake as a topping.