19 March 2010


For the base
250 ml heavy whipping cream
½ pack of Whip-it
350 grams ground biscuits
For the cream
250 ml heavy whipping cream
½ pack of Whip-it
3 teaspoons of powdered sugar
300 grams ground nougat wafer cookies
For the decoration
200 grams of dark chocolate
100 ml heavy whipping cream

Beat the heavy cream (for the first layer) until stiff peaks form, gradually adding the cream stabilizer. add the ground biscuits and combine well. Form the first layer in a spring form pan (23 cm). Set the pan aside, it does not have to go in the fridge yet. Then whip the other 250 ml of heavy whipping cream and cream stabilizer, add the wafer cookies and stir well. Pour this layer over the layer already in the pan.
Put the layers in the fridge and wait a couple of hours (at least 3-4 hours) for it to be cool and set, then decorate. Bring the heavy cream to a boil and pour over the broken up chocolate, leave for a few minutes, then stir and let it sit at room temperature for about 2 hours. It has to be thick enough to frost the cake with it.

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