A cake recipe for all foodies:
1. grease cake springform pan (26 cm ø). Allow fat to melt. Finely crumble rusks. Knead well with fat. Knead in a few dashes of sweetener.
2. Place the mixture on the bottom of the baking pan and press down until smooth. Place mold rim around it. Cool for 3 hours.
3. soak the gelatine. Chop the chocolate into small pieces. Stir through curd cheese and 40 g cranberries. Fold in the chocolate. Season with sweetener. Squeeze gelatine, let it melt and fold in. Chill until the mixture starts to gelatinize.
4. Whip 200 g whipped cream until stiff, fold in. Spread the mixture on the base. Leave to cool for approx. 3 hours.
Stew pears in a little water for 10-15 minutes until soft, drain and cool. Whip remaining whipped cream until stiff. Cover cake with pears. Decorate with whipped cream and 35 g cranberries.
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