White chocolate dream

Ingredients for 1 servings:

• 1 pack of butter biscuits (400 g)
• 200 g butter
• 2 cups sour cream
• 1 cup powdered sugar (125 ml)
• 2 cans of tangerine(s)
• 2 cups of cream (200 g each)
• 2 bags of cream stiffener
• 150 g white chocolate
• some tangerines

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Sour cream cake with mandarins, white chocolate and biscuit base

Crumble the butter cookies in a freezer bag with a rolling pin and then mix them into a dough with the melted butter in a bowl. Place a piece of cake board on a cake plate, place a springform pan rim around it, and press the dough firmly into the base with a tablespoon. Mix the sour cream with the powdered sugar in a bowl and spread it on the cookie mixture. Drain the mandarins well and spread them on the sour cream mixture. Reserve a few mandarins for decoration. Whip the cream with the cream stiffener until stiff and spread it on the mandarins. Refrigerate for at least 3 hours. In the meantime, cut the chocolate into shavings with a vegetable peeler and spread it on the cream before serving. Decorate with the remaining mandarins. Tip: You can also use strawberries, cherries, or other fruits. If you don’t like the cookie base too thick, use only half the cookies (although the butter cookies work very well). You can also use other cookies.