Butter biscuit cake
Feel like cake but not baking? Then you will really like our no-bake butter biscuit cake. With butter biscuits, mascarpone and sweetened condensed milk you can conjure up the delicious cake!
INGREDIENTS
FOR THE CREAM
200 g cream
1 pack of cream stiffener
1 pack vanilla sugar
200 g dark chocolate couverture
500g mascarpone
150 g sweetened condensed milk
60 g natural yogurt
ASIDE FROM THAT
500 g butter biscuits
50 g couverture
PREPARATION
1. For the butter biscuit cake, line the baking tray with baking paper and set a baking frame to 20 × 25 cm. For the base, cover the surface with 3 × 4 rows of shortbread cookies.
2. For the cream, whip the cream together with the cream stiffener and vanilla sugar in a bowl until stiff. Then refrigerate until further use.
3. Finely chop the dark chocolate and melt it in a small bowl over a hot water bath, making sure that the chocolate does not get too hot. Allow to cool slightly. In the meantime, in another bowl, stir the mascarpone with the sweetened condensed milk and natural yogurt until smooth.
4. Carefully stir the melted dark chocolate couverture into the mascarpone yoghurt cream. Then fold in the whipped cream. Spread about 6 tablespoons of the chocolate cream on the shortbread cookies and spread another layer of shortbread cookies on top.
5. Repeat the process until the butter cookies and chocolate cream are completely used up, the last layer should be the chocolate cream. Leave to set in the refrigerator overnight, or at least 4 hours.
6. For the garnish, melt 50 g of couverture over a hot water bath and use a spoon to draw fine streaks over the chocolate cream. Cut the shortbread cake into 24 long pieces and serve. Enjoy your meal!
