Combine the soft butter, sugar and orange peel.
Add, flour, pistachio flour and baking powder.
Pour, orange juice, rum and add the egg.
In the end, add the candied oranges and ground almonds.
Transfer the dough to a pastry bag and leave it in the refrigerator overnight.
We transfer to a pastry bag with diameter 18 cm and bake 30 minutes, temperature 170 C.
Then put it in the freezer at least for 30 minutes.
Mix, the hot currant puree, along with the swollen gelatin (beforehand).
Pour the confirm over the countertop and return to the freezer for one hour.
We take at the boiling point 200 g- blueberry puree with sugar.
Add the swollen gelatin (beforehand), mix.
We pour the remaining puree, continue with the cream cheese, mix again.
At the end we add, the whipped cream, mix with a spatula.
You should get a beautiful and fluffy meal.
We remove the frozen biscuit from the shape, pour the mouss, cover with the frozen biscuit, so you can remove the cake from the shape, give in the freezer for a few hours.
Then we give for 3 hours in the refrigerator to decongel.
Decorate as desire and enjoy.
Enjoy your meal!
