Philadelphia Cake Chocolate Zebra

For the Philadelphia Torte Schokozebra, first put cookies in a freezer bag, seal the bag and crumble the contents completely with a rolling pin or your hands. Melt butter, mix with crumbs and press everything into a springform pan lined with baking paper.

Mix Philadelphia with an electric hand mixer. Whip the cream until stiff.

Soak the gelatine in 150 ml cold water for 10 minutes. Add sugar and heat everything while stirring until the gelatine and sugar have dissolved. Stir briskly into the Philadelphia cream. Fold in whipped cream. Divide the cream in half.

Melt Milka Alpine Milk Chocolate and Milka White Chocolate separately in the microwave on low power or over a water bath. Stir each into one half of the Philadelphia cream.

Pour the cream into the springform pan in a zebra pattern. To do this, first pour 1 small ladle of light cream into the center of the springform pan. Top each with 1 small ladle of dark cream. In this way, alternate the light and dark creams directly on top of each other. If the creams do not spread smoothly, gently shake the pan. Chill the Philadelphia Torte Schokozebra for 3 hours.

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