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Cooking time, less than:

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Monochrome cake
 
 
8 ServingsPTM30 min

Monochrome cake


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Directions

  1. Mix the fruit syrup and chocolate sauce with the butter. Scoop the butter mixture through the cookie crumbs.
  2. 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.
  3. Beat the whipped cream with half of the vanilla sugar and put it in the refrigerator.
  4. 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.
  5. 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.

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Nutrition

940Calories
Sodium0% DV0g
Fat89% DV58g
Protein20% DV10g
Carbs31% DV93g
Fiber0% DV0g

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