Ingredients:
For the base:
• 350g crushed biscuits with chocolate
• 150g margarine (melted)
• A little milk, just enough to soften the biscuits
For the cream layers:
• 400ml whipping cream (heavy cream)
• 200g white chocolate
• 100 g dark chocolate
• 3 tablespoons cream cheese
For the fruit layer:
• 300 g frozen fruits (such as cherries, blackberries, raspberries, or others)
• 3 tablespoons sugar
• 3 tablespoon cornstarch
Preparation:
The base:
Mix the crushed biscuits with the melted cocoa margarine and a little milk, just enough to bind. Press the mixture firmly into the bottom of a springform pan to form an even, compact base. Place in the fridge to set.
White Chocolate Layer
In a saucepan, pour 200 ml of sweet cream and heat it over low temperature.
Once it becomes hot (but not boiling), add:
• 100g white chocolate,
• 100 g margarine,
• 3 tablespoons cream cheese.
Stir continuously over low heat until all ingredients are fully melted and a smooth, creamy mixture forms.
Remove from heat and let it cool slightly.
Fruit layer
Place the frozen fruits in a saucepan, add the sugar and cornstarch, then cook until the fruits release their juice and the mixture thickens. Let it cool completely before adding it over the cream layer.
Dark Chocolate Layer
In a saucepan, pour 200 ml of sweet cream and heat it over low temperature.
Once it is hot (but not boiling), add:
- 200 g dark chocolate
- 100 g margarine
Stir continuously over low heat until all the ingredients are fully melted and a smooth, creamy mixture forms.
Pour this cream over the fruit layer and spread it out evenly.
Decoration:Refrigerate the cake for several hours or overnight to set completely. Before serving, decorate with almond flakes, grated chocolate, or fresh fruits as desired.