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Bliss22
Monochrome cake
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Ingredients
Directions
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Mix the fruit syrup and chocolate sauce with the butter. Scoop the butter mixture through the cookie crumbs.
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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.
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Beat the whipped cream with half of the vanilla sugar and put it in the refrigerator.
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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.
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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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