Finely crumble the biscuits and the rusks. Melt the margarine and mix with the biscuits and the rusks. (Tip: use a dash of hot water and a potato masher for the best results).
Press the mixture into a springform pan lined with baking paper (26 cm) and freeze it briefly. Mix the cherry juice, cake glaze and cane sugar and briefly bring to the boil. Stir in the berries and cherry brandy, again briefly bring to the boil. Pour onto the base and refrigerate for 1/2 hour. Mix the silken tofu, cinnamon and icing sugar. Whip the soy whip until stiff and fold into the crème. Spread on the cooled berry compote and refrigerate.Decoration:
Finely crumble the butter biscuits, mix with the chocolate flakes and scatter on the cake. Mix a handful of berries with soy whip (half a pack) and freeze briefly. Fill a piping bag with the mixture and decorate the cake, freeze any leftovers and enjoy later as forest berry ice cream. Top off the cake with the mint leaves.
Have fun and enjoy! |
