Instructions & photo: Marianne Andersson-Karuaho


15 Bastogne biscuits

100 g dairy butter

4 gelatin sheets

1 pack Creme Bonjour licorice cream cheese

1 pack Valio vanilla flavored quark


  1. Crumble the cookies with your hands into a bowl.
    Melt the butter and pour it into the cookie crumbs. Mix and let the butter absorb for a while.
    Pour the cookie mixture into a springform pan (24 cm in diameter) or line a pan with baking paper. Flatten by hand.
    Put the gelatin sheets in cold water to soak.
    Spoon cream cheese into a bowl. Use a blender to mix the quark into the cream cheese until smooth.
    Boil water in a small pot and add the soft, pressed gelatin sheets. When the gelatin has dissolved in the water, pour the gelatin mixture in a thin strip into the quark while whisking.
    Pour the quark mix over the biscuit base and smooth the surface with a spatula.
    Add Halva filled licorice on top.

    Put the cake in the fridge to set for at least four hours. Remove the cake from the pan to a serving dish just before serving