Red currant cake
Step 1/9
Gather all ingredients. Coffee must be lukewarm, or cold.
Step 2/9
Stir together cream cheese and dulce de leche until all combined. Different brands of dulce de leche might change the color or consistence of the filling.
Step 3/9
Grab a glass tray for making the cake.
Step 4/9
One by one, dip cookies into coffee, and soak for a couple of seconds. Caution! If too soaked, cookies might break apart.
Step 5/9
Cover the bottom of the tray with coffee soaked cookies.
Step 6/9
Cover cookies with a thick layer (about 1/2-1 cm) of filling, then spread using a spatula.
Step 7/9
Place another layer of coffee soaked cookies, this time crossing them, in order to get a smooth cake that doesn’t fall apart when cutting. Cover cookies with filling once more. Repeat until there are no more cookies left, and top with filling.
Step 8/9
Once all layers are done, top with more filling. For a nice touch, grate a cookie over the cake. Cover in plastic wrap, and chill for 4 hours, or, even better, overnight. This will give it a softer texture, and enhace its flavours.
Step 9/9
Once chilled, serve and enjoy!
in Berlin