Monochrome cake

Name: monochrome cake
Total time: 30 min
Yield: 8
Ingredients: 100 gram butter; 100 gram margarine; 5 tablespoon fruit syrup; 5 tablespoon ranja; 5 tablespoon Chocolate sauce; 260 gram bastogne cake; 150 gram wholemeal biscuit; 2 tablespoon pouring syrup; 2 tablespoon honey; 500 milliliters whipped cream for the filling; 50 gram vanilla sugar for the filling; 400 gram fresh cream cheese for the filling; 3 tablespoon forest fruit jam for the filling; 3 tablespoon Strawberry jelly for the filling; 2 tin can custard filling cherries for the garnish

Ingredients

Directions

Mix the fruit syrup and chocolate sauce with the butter. Scoop the butter mixture through the cookie crumbs.
Grease the pie shape and spread the mass over the bottom of the mold. Smooth with the back of a damp spoon. Do not press too hard, otherwise the bottom will be too hard. Pour some syrup strings over. Put the mold in the refrigerator for 10 minutes.
Beat the whipped cream with half of the vanilla sugar and put it in the refrigerator.
Mix the fresh cream cheese with the rest of the vanilla sugar and the jam. Fold the whipped cream into a smooth whole. Spread this mixture over the cookie base and smooth it.
Put the cake in the refrigerator for 2 hours to stiffen. Spread the custard filling over the cake and cover with cling film. Put the cake in the fridge until it is cut.