Biscuit Cake with Chocolate and Raspberries

05/12/2016
Topatofrom Topato
"A cake that`s tastier and more desirable than an admittance of love."
Preparation25 min.
Тotal25 min.
Servings8
Cook
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Ingredients

  • biscuits - 14 oz (400 g), tea, cocoa
  • coffee - 1 cup, espresso
  • for the cream
  • sour cream - 3 1/3 cups (800 g)
  • cream cheese - 1 2/5 cups (350 g)
  • chocolate spread - 1 2/3 cups (400 g)
  • walnuts - 1/2 cup, ground
  • raspberries - 1 cup (250 g)

Preparation

Make the cream by beating the chocolate spread and cream cheese in a bowl until homogeneous, add the sour cream and stir with a wooden spoon until you get a smooth, chocolaty cream.

Wash the raspberries carefully under running water so you don't squish them.

Put 2 tbsp of the cream at the bottom of the form you're going to be arranging the cake in and spread it out, arrange a layer of biscuits on top. Pour a little coffee over the biscuits with a spoon, just enough to flavor them but don't syrup them.

Cover with part of the cream and sprinkle with a few ground walnuts. Distribute the cream such that you have enough for at least 4 layers of biscuits.

Arrange another layer of biscuits, next to one another, pour a little coffee again, then cream and distribute half the raspberries.

On top of the raspberries, arrange another layer of biscuits, coffee, cream and sprinkle with walnuts. The last layer is biscuits, a little coffee and the remaining cream. Decorate with raspberries, several strawberries for a final touch and sprinkle with walnuts.

Put the cake for several hours in the fridge. Consume well cooled.find similar recipes here

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