Cakes doesn’t have to have fussy and difficult recipes to be nice. I like it when they are simple. But what is most important for me is that they are balanced, not to sweet and not to heavy. This cake I think is perfectly balanced. It is fresh, sweet and a bit salty from the biscuits and not to difficult to make.
3 double daim chocolate
1/2 packet of diestive biscuits crushed
30- 50 g butter
25 cm cake-tin
3 egg yolks
1 dl sugar
300 g Philadelphia cheese
1 teaspoon vanilla sugar
4 dl whipping cream
1 box condensed milk + some double cream
Start with the base. Add the digestive biscuits to a plastic bag and crush with a rolling stick. Melt the butter and mix well with the crushed biscuits, then press the mixture into the base of the tin. Place the tin in the fridge while you make the topping.
Finely chop the Daim chocolate. Add the yolks to a bowl, mix in the sugar, vanilla sugar and the cheese. Add the whipping cream to a separate bowl and whip cream until stiff peaks are just about to form.
In a third bowl whip the egg whites. Mix until it they are so stif that you can turn the bowl upside down without the egg whites falling out of the bowl.
Mix the chocolate with the whipped cream and blend the egg yolk mixture gently with the egg whites and then add the cream and chocolate to the yolk and egg white mixture.
Pour it over the base and freeze for at lest 5 hours.
To make the sauce: Reduce the condensed milk for about two hours. If it gets to thick you can add sone double cream to the sauce. Leave to cool. Remove the cake from the freezer about 15 minutes before serving. Pour over the sauce and serve.
A cooking tip is to start of whipping the eggwhites. The egg whites might not get stiff if the whisker is not 100% clean.