Monchou cake

Ingredients

• 300 g digestive biscuits
• 150 g butter
• 500 g cream cheese (plain)
• 250 ml whipping cream
• 75 g powdered sugar
• 1 packet vanilla sugar (8 g)
• 200 g fresh strawberries, sliced
• 150 g mixed red fruit (raspberries, blueberries)
• 3 tbsp strawberry jelly or apricot jam

Instructions

1. 1

   Crumble the digestive biscuits finely. Put them in a ziplock bag and crush with a rolling pin, or use a food processor.Melt the butter in a saucepan over low heat and mix it well into the biscuit crumbs.Line a springform pan (Ø 24 cm) with parchment paper and press the biscuit mixture firmly and evenly into the bottom. Place the pan in the refrigerator for at least 30 minutes so the base sets.Whip the cream until stiff peaks form in a large mixing bowl. Set aside.Beat the cream cheese with the powdered sugar and the packet of vanilla sugar until the mixture is smooth and airy.Gently fold the whipped cream into the cream cheese mixture. Mix slowly so the lightness is preserved.Take the springform pan out of the fridge and spoon the cream cheese filling onto the biscuit base. Smooth the top with a palette knife or the back of a spoon.Cover the cake with cling film and put it in the refrigerator for at least 4 hours, preferably overnight.Just before serving, briefly warm the strawberry jelly or jam in a small saucepan with a splash of water until it becomes runny. Let it cool slightly and spread it over the top of the cake.Arrange the fresh strawberries and red fruit over the cake. Release the cake from the springform pan and place it on a cake stand. Slice and enjoy.