Place the biscuits in a freezer bag and crush them to crumbs with a rolling pin. Transfer the biscuit crumbs to a bowl and add the licorice powder and salt. Melt the butter in a little pan, and then stir it into the biscuit crumbs. Spread the mixture in a cake ring/springform tin (16 cm in diameter) lined with baking paper at the bottom, and press it well together with your fingers. Place the biscuit base in the freezer, while you make the filling.

Buckthorn filling:

• 4½ leaves gelatine • 120 ml buckthorn juice (100%) • 300 g natural cream cheese • 120 g icing sugar • 300 ml whipping cream

Soak the gelatine in cold water. In a small pan, heat the buckthorn juice to boiling point, and then remove the pan from the heat. Squeeze the water from the gelatine and stir it into the buckthorn juice. Let the juice cool until it is lukewarm. Whisk the cream cheese and icing sugar until light and airy and fold in the lukewarm buckthorn juice. Whisk the cream to soft peaks in another bowl, and then carefully fold it in. Spread the cheese filling onto the biscuit base (leave about ½ cm for the jelly), and place the cake in the freezer for approx. 2 hours.

Buckthorn jelly:

• 1 leaf gelatine • 40 ml buckthorn juice (100%) • 40 g sugar

Soak the gelatine in cold water. In a small pan, heat the buckthorn juice to boiling point, and then remove the pan from the heat. Squeeze the water from the gelatine and stir it into the buckthorn juice. Let the juice cool until it is lukewarm. Push the cake carefully out of the cake ring and pour a thin layer of buckthorn jelly on it. Place the cake in the fridge until the jelly has set and the cake is completely defrosted.

Decoration:

• LAKRIDS BY BÜLOW BÆRRIES SEA BUCKTHORN • White chocolate straws • Raw licorice powder • Pansies

Decorate the cake with LAKRIDS BY BÜLOW BÆRRIES (SEA BUCKTHORN), chocolate straws, pansies and raw licorice powder just before serving.

TIP:

I use organic buckthorn juice from Høstet, Bornholm.