One day I was talking to my husband and telling him how much I missed a biscuit tea. You know what I did as a kid. :))) And I'm not telling you that the next day my love for him comes home with a bag of cookies , as if all the cravings of the earth had invaded me. :))))
I drank one tea, I drank two… but I had a lot of biscuits left. No dilemma now… what should I do with them? :)) I was thinking of making a chocolate biscuit salami , but just when I was starting work I received a phone call from some friends saying "come in an hour, be home". :)) So I changed direction a bit.
After a short inspection through the refrigerator and the miracle cupboard in the kitchen, I decided to make this wonderful cake with a cookie sheet . It's absolutely sensational, you have to do it too
- For the cookie sheet:
- 300 g regular biscuits
- 150 g dark chocolate
- 50 g black cocoa
- 100 g sugar
- 100 g butter
- 200 ml of milk
- 50 g nut
- 50 g ground almonds
- esenta de rom
- For the cream:
- 1 sachet Ole Cream from Dr. Oetcher Vanilla
- 250 ml whipped cream
- 150 ml of milk
- For the glaze:
- 100 g dark chocolate
- 50 g butter
- 50 ml whipped cream
Preparation Biscuit top cake:
The biscuits are broken by hand into suitable pieces and mixed with chopped walnuts and ground almonds.
Melt the chocolate together with the butter in a bowl over low heat. We mix the cocoa with the sugar, then we "dissolve" it with the cold milk. The sauce obtained is mixed with melted chocolate. Homogenize and leave to cool. When cooled, flavor with rum.
Pour the sauce over the biscuits and mix well until the composition is soaked with the chocolate sauce.
When the composition has become somewhat "bound", turn it over in a tray lined with baking paper and level it with a spoon.
Rescue cream from Krem a la Krem cake . 🙂
Put the cream, milk and pudding in a bowl. Beat with the mixer until the cream hardens well. Put the cream on the cookie sheet, level it and put it in the fridge for a few minutes, until we prepare the icing.
Melt the chocolate in a bowl over low heat, with sour cream and butter. When it reaches the boiling point, set it aside and mix well. Let cool and when it reaches room temperature pour over the cake. Let cool until ready to serve.