Quick Biscuit Cake

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Topato
Quick Biscuit Cake
Image: Elena Stefanova Jordanova
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05/02/2018
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Preparation
30 min.
Cooking
15 min.
Тotal
45 min.
Servings
12
"My favorite cakes are biscuit cakes - you can make them in no time and they`ll be eaten in half the time."

Ingredients

  • biscuits - 14 oz (400 g) tea
  • milk chocolate - 10.5 oz (300 g)
  • liquid cream - 2 1/2 cups (600 ml)
  • milk - 2/5 cup (100 ml) (cool)
  • chocolate chips
measures

How to cook

Put 4/5 cup (200 ml) of the cream in a water bath. Break the milk chocolate into it and stir until melted. Leave it to cool slightly.

Beat the rest of the cream. Gradually add it to the melted chocolate, while stirring with a spatula.

Dip each biscuit in the milk for 1 second and start arranging the cake in a 9 1/2″ (24 cm) diameter form with removable sides.

Arrange a layer of biscuits, layer of cream and so on until out of products.

Put it in the fridge for 5-6 hours or overnight.

Release the cake from the ring and decorate as desired.

I used chocolate chips!

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