Preparation

• 1
  Mix the biscuit with 400g of melted butter
• 2
  Place into bottom of the cake ring and set in fridge for 30 minutes
• 3
  Semi whip the double cream
• 4
  Add the cream cheese and the dulce de leche together
• 5
  Add semi whipped cream
• 6
  Soak the gelatine in cold water till it becomes soft, melt in a pan over a low heat then add to the mixture
• 7
  Fold all the products together in a figure of eight
• 8
  Place mixture into the cake ring on top of biscuit base, smoothing over the top
• 9
  Leave in the fridge to set for two hours before cutting