400 grams round chocolate biscuit
500 g soft cheese
250 + 50 g frozen berries or canned red currants
4 dl + 2 dl cream
2 bags vanilla sugar
0.5 dl black currant juice
75 grams thin chocolate tiles
10 grams sugar
Drain the cheese well. It has to be firm under the fingers. Grate the lemon rind. Defrost the berries on the grid to drain. Add the bag of vanilla sugar to the firm whipped cream. Stir cheese, grated lemon rind and sugar with a fork, then add 250 grams currants. Stir from top to bottom. Mix the black currant with 1 dl of water. Cut the chocolate biscuit into three equal parts and sprinkle each with currant juice and cover it with cream. Arrange the layers on top of each other and place in the refrigerator for an hour. Beat 2 dl cream with a bag of vanilla sugar and coat the entire cake with the mixture. Decorate with the currant berries and chocolate tiles.
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