Fresh gingerbread tart with blackcurrants: perfect for summer and beyond

Needed:

• 0.5 kg gingerbread;
• 0.5 l blackcurrants;
• 0.5 l 40% fat cream;
• 2 tablespoons gelatin;
• 1 glass of sugar;
• half a lemon.

Preparation:

1. Soak the gelatin, then warm it in a water bath until no lumps remain. Cool the dissolved gelatin.
2. Whip the cream with sugar and the juice of half a lemon. Pour the cooled dissolved gelatin into the mixture and mix well.
3. In a dish for the dessert, place a layer of chopped gingerbread, spread blackcurrants on top, and pour the cream mixture over. Then add another layer of gingerbread, blackcurrants, and cream mixture.
4. Decorate the prepared cake with blackcurrants and leave to set.