Gooseberry fridge cake with cream cheese and mint topping

Name: Gooseberry fridge cake with cream cheese and mint topping
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 100 g Butter; 65 g Amarettini biscuits; 200 g Butter biscuits; 200 g red and green gooseberries; 1 package Pudding powder "cream flavour" (for cooking); 350 ml Passion fruit nectar; 50 g Sugar; 1 TABLESPOON Sugar; 400 g Cream cheese double cream; 2 packages Cream stabiliser; 150 g Icing sugar; 2 stems Mint; 250 g Whipped cream; 7-10 Tbsp Caramel sauce; 7-10 Tbsp Oil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

100 g Butter
65 g Amarettini biscuits
200 g Butter biscuits
200 g red and green gooseberries
1 package Pudding powder "cream flavour" (for cooking)
350 ml Passion fruit nectar
50 g Sugar
1 TABLESPOON Sugar
400 g Cream cheese double cream
2 packages Cream stabiliser
150 g Icing sugar
2 stems Mint
250 g Whipped cream
7-10 Tbsp Caramel sauce
7-10 Tbsp Oil

Directions

1
Melt the butter. Grind Amarettini, up to 16 pieces for decoration, and butter biscuits finely in a universal chopper. Mix the breadcrumbs and butter, press them into an oiled springform pan (24 x 24 cm) as a base and rim. Chill for about 30 minutes.
2
Wash the potatoes thoroughly, cut or slice them thinly. Place them in a gratin dish like roof tiles. Wash and chop the rosemary and sprinkle over the potatoes with a little sea salt. Sprinkle with 4 tablespoons of oil. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 40 minutes.
3
Wash mint, shake dry and pluck leaves from the stalks. Chop leaves, up to 16 for decorating. Mix cream cheese, 1 sachet of cream firming agent, icing sugar and chopped mint. Whip the cream until stiff, while pouring in 1 sachet of cream firming agent and fold into the cream cheese cream. Pour the cream onto the compote and spread. Approx. 30 minutes
4
Carefully remove the cake from the ring and cut it into pieces. Moisten mint leaves and sprinkle with 1 tablespoon of sugar. Decorate pieces with sugared mint leaves and amarettini. Sprinkle with caramel sauce if desired.