Cheese and Biscuit Cake

Even though it has a lot of cream, the cake is extremely light and refreshing, making it perfect for warm days or any special occasion. We opted for cheese with a bitter cherry flavor, which adds an interesting and slightly tangy note, but it's just as good using plain cheese or other preferred flavors.

To start, we begin preparing the cream. In a large bowl, we whip the heavy cream until it becomes fluffy and firm. Then, using a spatula or mixer, we gradually add the cream cheese, gently mixing to achieve a smooth and creamy consistency. It is important not to overmix, to avoid losing the air in the whipped cream, which will make the cream light and fluffy.

Next, we will take care of the syrup that we will use to soak the second layer of ladyfingers. In a saucepan, we put 50 ml of water and the 5 tablespoons of sugar. We simmer on low heat, stirring constantly until the sugar is completely dissolved. After the syrup has boiled for a few minutes, we add almond essence or a preferred flavor, which will give a delicious taste to the cake.

Now, it’s time to deal with the chocolate. We melt the dark chocolate in a double boiler, ensuring that it doesn’t burn, stirring constantly until it becomes completely liquid and smooth. This will add an intense note to the cake and contrast perfectly with the light cream.

The fun part follows: assembling the cake. We take a springform pan and place the ladyfingers. If the ladyfingers are rounded, we can trim a bit from the bottom to fit perfectly. The scraps can be used to fill any remaining gaps, ensuring a level base.

On the ladyfingers, we spread a quarter of the cream obtained and level it well. Then, we use the melted chocolate to make concentric circles, letting our imagination run wild. After a few minutes, when the chocolate has hardened, we add another quarter of the cream cheese, ensuring it is evenly distributed.

We move on to the second layer of ladyfingers, which we soak with the previously prepared syrup, ensuring they are well moistened. We place the ladyfingers over the cream in the pan, covering as much of the surface as possible. Then we add the third quarter of the cream, leveling it again. We play again with the melted chocolate, creating interesting shapes.

After the chocolate has hardened, we add the remaining cream and smooth it out well with a spatula or knife. The cake needs to chill in the refrigerator overnight, covered with plastic wrap, to set and develop its flavors. The next day, when we are ready to serve, we take the cake out of the refrigerator, remove the wrap, and decorate it with whipped cream and fresh fruits, such as strawberries or raspberries, for an appetizing look. Enjoy each slice!