Buttermilk cake with cookie dough and aronia berries



300 g ladyfingers

250 g butter

as needed, nut nougat creme


Top layer:

200 g cream cheese

150 g powdered sugar

1 Tbsp lemon juice

250 ml buttermilk

6 sheets gelatin (or 1 packet ground gelatin)

1 packet vanilla sugar

50 g dried aronia berries (can be modified as desired)

as needed, chocolate shavings for decoration


To make the base, crumble ladyfingers and mix with butter until a more or less homogeneous mass forms. Distribute evenly on a spring form lined with parchment paper,and press down lightly with a spoon. Chocolate lovers may add nut nougat creme as desired.

For the topping, combine cream cheese with sifted powdered sugar and lemon juice. Prepare gelatin according to package instructions and stir gelatin and vanilla sugar into the cold buttermilk. Mix. Whisk in the dried aronia berries. Pour entire mass on top of the base and refrigerate for approximately 2 hours. Sprinkle with chocolate shavings or aronia berries shortly before serving.

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