For the base:
chocolate chip cookies — 250 g
butter — 1 1/2 packs (150 g)
butter — 1 1/2 packs (150 g)
sugar — 1 tbsp. l. with slide
For the cake:
white chocolate — 200 g
30% cream cheese with a natural taste — 1 pot (225 g)
soft curd cheese 5% — 1 jar (500 g)
whipping cream 32% — two boxes (500 ml)
instant vanilla pudding — 1/2 sachet (40 g)
sugar — 1/4 cup (50 g)
30% cream cheese with a natural taste — 1 pot (225 g)
soft curd cheese 5% — 1 jar (500 g)
whipping cream 32% — two boxes (500 ml)
instant vanilla pudding — 1/2 sachet (40 g)
sugar — 1/4 cup (50 g)
For the coating:
defrosted or fresh blueberries — 1 cup
sugar — 3 tbsp. l.
orange juice — 2 tbsp. l.
starch — 1 tsp.. without slides
sugar — 3 tbsp. l.
orange juice — 2 tbsp. l.
starch — 1 tsp.. without slides
Plug-in baking dish with a diameter of 24 cm
Cooking method
1. Put the form of baking paper.
2. Prepare the base. Biscuits crushed into fine crumbs. Melt the butter and mix with pastry and sugar in a homogeneous mixture. Put it in the form, press and smooth. Form put
in the freezer.
3. Prepare the cake. Chocolate mangled cubes, melt in the microwave or in a water bath and stir until a smooth paste state. Add cream cheese, mix well. Add cream cheese and mix.
4. Whip the cream with the vanilla pudding and sugar in a stable foam. Connect with foam cheese mixture poured onto the substrate in the form and smooth.
5. Wrap with cling film and place for the night in the freezer.
6. Prepare the coating. Mix all ingredients and let stand a few minutes until the sugar and starch does not melt. Again mix
and pour over cake. You can store it in the refrigerator in a closed form up to three days.
1. Put the form of baking paper.
2. Prepare the base. Biscuits crushed into fine crumbs. Melt the butter and mix with pastry and sugar in a homogeneous mixture. Put it in the form, press and smooth. Form put
in the freezer.
3. Prepare the cake. Chocolate mangled cubes, melt in the microwave or in a water bath and stir until a smooth paste state. Add cream cheese, mix well. Add cream cheese and mix.
4. Whip the cream with the vanilla pudding and sugar in a stable foam. Connect with foam cheese mixture poured onto the substrate in the form and smooth.
5. Wrap with cling film and place for the night in the freezer.
6. Prepare the coating. Mix all ingredients and let stand a few minutes until the sugar and starch does not melt. Again mix
and pour over cake. You can store it in the refrigerator in a closed form up to three days.