Spice cream pie cake

Name: spice cream pie cake
Total time: 25 min
Yield: 0
Ingredients: 10 leaf gelantine; 200 gram spice nut; 3 tablespoon orange jam; 2 orange; 500 gram full vanilla quench; 200 ml creme fraiche; 1 bag chocolate spice nuts

Ingredients

Directions

Soak the gelatin in a bowl with cold water.
Grind the spice nuts in the food processor and mix in the jam.
Express this mixture on the bottom of the spring form.
Turn the mold into use in the refrigerator.
Halve 1 orange and cut off a nice thin slice of 1 half.
Squeeze out the halves.
Peel the other orange thick and cut out the segments between the white membranes.
Halve the parts.
Heat the orange juice in a saucepan.
Squeeze the leaves of gelatine well and dissolve them in the warm juice while stirring.
Mix vanilla cheese and crème fraiche in a bowl and stir in the gelatin mixture.
Also scoop the orange pieces through.
Pour the curd mixture into the spring form and smooth the top.
Leave the cheesecake in the refrigerator firmly in 3-4 hours.
Garnish the top with lots of chocolate spice nuts.
Halve the orange slice and cut the halves.
Turn the halves to curl and place them in the middle of the cake.