Cherry cake on a crispy basis

I like cakes based on crumbled cookies — they, of course, can not be considered quick, but they can get rid of fuss with the oven if it’s too hot or the oven is not there.

You will need:
For the cake:
100 g of bitter chocolate

150 grams of finished chocolate chip cookies
100 g chopped hazelnut
80 g of butter

For cream:
300 ml of milk
80 g of granulated sugar
200 ml cream
200 g of curd cheese
600 g fresh cherries
50 g of almond petals
50 g of bitter chocolate
1 tbsp. l. starch
1 bag of cream pudding for 500 ml of milk or 2 tablespoons. l. starch (preferably corn), mixed with 1 tbsp. l. vanilla sugar

Chocolate to break and melt in a water bath. Cookies crumble, mixed with chopped nuts and warm butter. Add the melted chocolate. The resulting mass is laid out evenly in a split form lined with baking paper with a diameter of 26 cm, well tamped and put for 30 minutes in the refrigerator.

To prepare the cream, dilute the starch and pudding with 3 tablespoons of milk. The rest of the milk should be heated in a saucepan with sugar, add the diluted pudding with starch, warm, remove from heat and allow to cool. Cream the shake and combine with the cooled pudding. Add cheese cottage cheese. 500 g of cherries wash, remove stems and stones, mixed with cream.

Put the cream on the chocolate cake, level and place in the refrigerator for 4 hours. Ready to get the cake from the fridge, remove the edge of the mold, cut or carefully remove the paper from under the cake (in fact, it does not prevent it from being cut, so it’s better to cut it off the edge of the cake). Sprinkle the top and edges with almond petals. Melt some chocolate, dip a few cherries in chocolate and decorate them with the top of the cake