A very delicious, fruity cake that only takes 30 minutes to prepare!
Ingredients
Base
- Digestive biscuits – 190 grams
- Butter 82% – 120 grams
Cream Layer:
- Heavy cream 36% – 660 milliliters
- Pork gelatin (Prymat brand) – 20 grams
- Cold water – 6 tablespoons
- Powdered sugar – 3 tablespoons
- Pitted cherries – 600 grams
Topping
- Fruit jelly – 250 grams
- Mint leaves – 12 pieces
Preparation
Crush the digestive biscuits, combine with melted butter, and chill in the refrigerator. Whip the heavy cream until stiff peaks form. Pour the soaked gelatin in cold water into the whipped cream, followed by dissolved gelatin in a water bath. Mix well.
Add cherries to the cream and mix thoroughly.
Pour the prepared mixture onto the base, smooth it out, and refrigerate the cake overnight.
Finally, spread fruit jelly over the top and garnish with mint leaves.
