I got the recipe at work. The boss talked about how she made “that one of her cake” for the weekend and when I asked what it was about, she told me “it’s not for you, it’s gluten free”. I was still interested in what it was about, and when there was an unbaked cake with cookies. No problem, I’ll buy gluten-free cookies and make that cake. The original is Charlotte, and since the cookies I bought are twice as long as the gluten ones, I decided to make an oblong cake.

  • 200 g biscuit
  • biscuit soaking milk
  • rum (to taste)
  • 500 g mascarpone
  • 500 g Linolade duo (250 g dark and 250 g light part)
  • 150 g of wild berries (if frozen, defrost and strain)
  • 2 tablespoons powdered sugar

Mix half of the mascarpone with the dark Linolad and the rest with the light. Mix wild berries with powdered sugar. Coat a square bread pan with cling film. Dip the biscuits briefly in the milk mixed with the rum and stack them side by side on the bottom of the mold. Arrange the light cream and half of the forest fruit on the biscuits. Then follows the dark cream and the remaining forest fruits and then the biscuits again. Cover with cling film and refrigerate for a few hours or overnight. Before serving, remove the top foil, place the mold on the serving tray and invert, lift the mold and remove the cling film. If desired, put whipped sweet cream on top.

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