Butter biscuit cake without baking
This butter biscuit cake without baking with chocolate and condensed milk is so delicious. The cake from the fridge is layered with a fluffy mascarpone cream.
INGREDIENTS
500 g butter biscuits
200 g cream
2 packs of vanilla sugar
200 g dark chocolate
500 g mascarpone
60 g natural yogurt
100 g sweetened condensed milk
ALSO
50 g dark chocolate for decoration
PREPARATION
Step 1
Line a baking tray with baking paper, place a baking frame on top and lay out a rectangle of 16 butter biscuits (4×4). Adjust the baking frame to fit the biscuits. Alternatively, use a baking pan of the same size (approx. 20 x 30 cm).
Step 2
Put the cream in a tall mixing bowl and whip, slowly adding the vanilla sugar. Refrigerate the whipped cream until ready to use.
Step 3
Chop the dark chocolate coating into small pieces and melt it over a water bath. Stir the mascarpone together with the natural yoghurt and the condensed milk until smooth. Mix in the melted chocolate coating. Finally, fold in the whipped cream. Put a quarter of the cream on the biscuit base and smooth it out.
Step 4
Cover again with a layer of butter biscuits (4×4). Spread a quarter of the cream on the biscuits and cover with butter biscuits in the same way. Repeat the layering process once more to create 4 layers of butter biscuits. Finish with a layer of cream.
Step 5
Place a piece of cling film over the cream cover so that it doesn’t absorb any smells from the fridge. Refrigerate the butter biscuit cake for 5 hours, preferably overnight. For decoration, use a sharp knife or vegetable peeler to cut the chocolate coating into thin shavings. Decorate the shortbread cake with it, cut into small pieces and serve cold. Makes about 24 pieces.
