Sondey - stracatela cheesecake - a cake with an irresistible taste!

Ingredients:

500g of Sondey biscuits + 100g - 200g of biscuits for decoration,

4 tablespoons of Sondey cream,

150g of margarine,

50 ml of milk,

500g of mascarpone cheese,

14 spoons of powdered sugar,

2 bags of gelatin,

1 liter of sweet cream,

200g of toto biscuits,

500g dark chocolate,

75g C whipped cream white,

140 ml of sour water (cold).

Preparation:

* Bark:

Melt 150g of margarine on a low heat, pour over ground sondey biscuits. Lightly combine with a spatula, add 50ml of cold milk, combine everything again and add 5 level spoons of powdered sugar. Knead the mass by hand, pour it into a 26 cm diameter pan lined with foil and form a crust.

* 1. Phil:

- Pour 1 bag of gelatin into a small bowl, cover with 4 tablespoons of cold water and leave to swell for a few minutes. After that, melt in a saucepan over low heat.

- In another bowl, gently combine 250g of mascarpone cheese with 6 tablespoons of powdered sugar with a spatula.

- In the third bowl, beat 400ml of sweet cream, taking care not to overbeat it, then add the mascarpone cheese, slowly continue beating and gradually add the dissolved gelatin. Add 100g of grated dark chocolate and 200g of crushed toto biscuits. Mix everything well, pour over the crust, flatten and leave in the refrigerator to cool while preparing the second filling.

* 2. Phil:

Do everything the same with gelatin, mascarpone cheese (3 spoons of powdered sugar) and cream (400ml), then add 100g of melted dark chocolate and 4 full spoons of sondey cream. Lightly pour over the first filling, flatten and return to the refrigerator.

* Dressing:

Heat 200ml of sour cream (do not let it boil), then add 300g of dark chocolate, remove from heat and combine with wire. Leave to cool for a few minutes, stirring occasionally, then pour over the cake. You can separate some of the filling, and the next day, when you take the cake out of the mold, pour it into a pastry bag and decorate as desired.

* Whip cream white (C) with 140ml of sour water (cold). If desired, decorate the cake with whipped cream, sondey biscuits and chocolate topping. Let it be your pinch of magic!

I hope you will enjoy this delicacy of mine!

Enjoy!

By Ivana Kostić