Delicious and irresistible Choco-panel cake with cherries combined with the new Panel organic cane sugar.
300 g of integral ground biscuits
150 g ground walnuts (or hazelnuts)
125 g of melted butter
A few tablespoons of coconut milk (or plain if you don't have coconut)
Mix all the ingredients and dip in a mold with a diameter of 24 cm. Refrigerate while preparing the filling.
500 g cream cheese
3 full tablespoons sour cream
120 g @ superfood.rs sugar panel
3-4 tablespoons organic cocoa
1 teaspoon vanilla flavoring
300 ml sweet sour cream
1 bag of gelatin
Cherries (I used frozen) in the amount you want, for me it was about half a large cup, for example
Mix sour cream cheese, sugar and vanilla aroma (by hand), then add cocoa and mix everything well.
Whisk the sweet sour cream especially firmly and combine with the rest of the filling with a mixer.
Stir the gelatin in a little water, leave it to swell and heat it until it becomes liquid.
Add a tablespoon or two of the filling to the hot gelatin, mix well so that there are no lumps, and then mix it into the filling with a mixer.
Pour over the crust, leave for a couple of hours in the fridge and prepare the ganache.
200 ml sweet sour cream
200 g of cooking chocolate
Heat the sour cream and chocolate over a moderate heat, taking care not to boil it.
When cool, pour over the filling.
Steal as desired.
Recipe and photo author: Jasmina Kovarbasic IG @pratitemezaviserecepata