Licorice Cake

Ingredients

• 250 g oreos
• 75 g butter
• 2 pack hockey pulver
• 3 dl heavy cream
• 300 g crème fraîche
• 200 g cream cheese
• 150 g powdered sugar
• 1 x lemon
• ½ dl water
• 1 ½ dl salty licorice sauce
• 2 ½ x gelatin sheets
• 1 dl water
• 6 x gelatin sheets

Method

1. Start by placing 6 sheets of gelatin in plenty of water.
2. Line the bottom of a springform pan with baking paper. We used a 22 cm springform pan. To get nice edges, we covered the sides of the pan with cake foil.
3. Crush Oreo cookies until it resembles sand (do not remove the cream). Add melted butter and Hockey pulver, and mix well. Press firmly together to the bottom of the springform pan (and up along the edge, if you want the same look as on our cake).
4. Combine the cream, crème fraîche, cream cheese and icing sugar to a soft cream. You may find that the cream becomes slightly runny before it starts to thicken again.
5. Add the juice of the lemon and water to a pot. Bring to a boil and remove the pot from the heat. Squeeze the water out of the gelatin sheets and place them to the lemon water. Whisk well until the gelatin has dissolved with the water.
6. To avoid lumps of gelatin in your cream; add a few large tablespoons of the cream cheese filling to the pot of melted gelatin and whisk thoroughly. Add the mixture to the rest of the cream cheese filling and fold in gently.
7. Add approx. 1/4 of the cream cheese to a piping bag (if you are going to make mousse decorations). Pour the rest of the cream cheese filling to cover the biscuit layer and set aside to cool in the refrigerator.
8. To make mousse decorations, fill chocolate molds with mousse from your piping bag. Gently tap the mold onto your work surface to get rid of any air bubbles. Place the mold in the freezer.
9. Then to the licorice topping. Put 2 1/2 plates of gelatin in plenty of cold water. Boil water and licorice sauce. Take the sauce off the heat, squeeze the water out of the gelatin sheets and add into the licorice sauce. Stir until the gelatin has melted. Cool to room temperature before pouring the licorice sauce over your cake. Leave the cake to cool for at least 4 hours, or preferably overnight.
10. After (minimum) 4 hours, take the mousse decoration out of the chocolate Molde and place it on top of the cake. The mousse decoration thaws quickly, so work quickly and efficiently so that you get nice sharp edges.