All products in this based on the form in diameter 18 cm (bought new form :) ) For the form in diameter 24-26 cm, the number of products doubled. Melt the butter and add 100 grams cookie crumbs (the cookie crumble on a coarse grater is convenient and does not scatter to the sides). On the bottom of the form to lay baking paper, spread the crumbs in an even layer, press. The remaining 60 gr of cookies I cut in half and laid out the future sides of the cake. Put into the fridge to solidify.

At this time: cut plums, remove the bones, pour the plum wine, add 60 gr of sugar, the finely grated ginger (or powder) and anise. Bring to a boil and cook until plums soften, about 10 minutes. Then turn a plum into a puree in a blender, and dissolve in the hot wine pre-softened (according to the instructions on the packaging) gelatin. Then mix the puree and the wine with gelatin, let cool quickly (I put a Cup in a basin of cold water) and then add the cheese. Stir. Uniformity can not be achieved, so it will be interesting marble filling. The filling is poured into the form of cookies and put on the cold until fully cured.

For 3 hours everything freezes (for a form 26 cm longer), by this time, whisk the cream with the remaining sugar and fixer for cream (somewhere in the "Diaries" I've read that the fixer can replace the conventional starch) to"peaks". 1/3 of the butter cream put on the cake, the rest of the cream pastry syringe otkryvaem in the form of flowers. And again in the cold.

The finished cake decorate with pistachios or chocolate chips, or... as you like...

Well, it is in the context. Who like sweeter, add more sugar. For me, this number was at the time. If you have used anise "star", it should be removed from the wine before adding the gelatin. Yes, even 1 piece of cake - about 390 kcal.