A simple but delicious cake recipe:
Crumble wholemeal cookies in a plastic bag with a rolling pin or grind them in a cutter. Mix sugar and liquid light butter or butter with the crumbs. Spread the mixture evenly on the springform pan base (24 cm) covered with parchment paper and press with the back of a wet spoon until smooth. Bake at 200 °C for 15 minutes in the middle of the heated oven. Remove from oven and cool on wire rack.
Warm the cassis jelly with the water. Add blueberries, drain in a sieve. Set juice aside, cool slightly, whip with the cream until stiff. Spread half of it evenly on the cake layers, add blueberries on top, garnish with the remaining whipped cream and the almond flakes. Dust berries with a little powdered sugar to taste.
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