Ingredients:
the sponge cake
75 g flour
6 eggs
150 g sugar
2 tablespoons vanilla sugar
70 g italian biscuits with almonds (biscotti)
50 g walnuts
2 tablespoons rum
the cheese filling
100 g sugar
150 ml water
7 gelatine sheets, softened in cool water
500 ml heavy cream
250 g quark
2 tablespoons vanilla sugar
50 g walnuts
the caramel topping
250 g sugar
150 ml heavy cream
100 g butter
2 gelatine sheets, softened in cool water
also
walnuts
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