How to make
Blend the biscuits, butter, nuts and sugar in a blender. Then mix the crumbs with the raisins and distribute this mixture along the bottom of a form, while also making a border. Put the form in the fridge.
For the white cream, first beat the confectionery cream to snow and gradually add the sugar while stirring nonstop. Add the mascarpone and continue beating. Finally, flavor with the vanilla and grated lemon/orange rind. Pour the cream onto the layer you made and put it in the fridge once again.
Heat the confectionery cream in a container on the stove. Remove from the stove and put in the crumbled chocolate. After 30 sec, stir until homogeneous. If desired, you can add 1 tbsp rum or liqueur. Leave the chocolate cream to cool a little.
Stir and distribute it onto the mascarpone cream. Even it out and leave the pie-cake in the fridge overnight before serving. Decorate the top as you like. This is an exceptionally delicious and easy to make cake.
