Christmas Cake with Milka Exclusive Borken Chocolate

For the Christmas cake, place biscotti and amarettini cookies in a freezer bag, seal bag and crumble contents completely with a rolling pin or your hands.

Grate Milka alpine milk chocolate. Melt butter, mix with crumbs and half of the chocolate shavings and press into a springform pan lined with baking paper. Mix Philadelphia, yogurt and Jacobs Cappuccino powder with an electric hand mixer.

Briefly soak gelatine in cold water and squeeze out. Heat with 150ml water and sugar until the gelatine has dissolved. Stir briskly into the Philadelphia cream. Pour the cream into the springform pan, chill the cake for at least 3 hours.

Decorate the Christmas cake with the remaining chocolate shavings and Milka Exclusive Borkenschokolade Minis.

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