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Instructions:
Crushed cookies:
In a plastic bag, crush the cookies with a rolling pin until crumbly.
Prepare the butter mixture:
In a large bowl, mix the softened butter with the powdered sugar until creamy.
Incorporation of cookies:
Add the crushed biscuit crumbs to the butter mixture and mix well until a homogeneous dough is formed.
Pressed in the mold:
Press the sponge cake mixture into a baking pan lined with baking paper. Press down well to create a compact base.
Pie crust:
Spread the melted chocolate evenly over the sponge cake base. Place the mold in the refrigerator to allow the chocolate to harden.
Preparation of the top layer:
While the base is hardening in the fridge, prepare the second layer by mixing the remaining butter and powdered sugar. Add the vanilla extract and mix well.
Add the top layer:
Spread this second layer over the hardened chocolate in the mold. Make sure the surface is smooth.
Final cooling:
Place the cake in the refrigerator for at least a few hours or even overnight so that it sets and is easy to cut.
Demoulding and decoration:
As soon as the cake is firm, carefully remove it from the tin and decorate as desired. You can add nuts or just sprinkle with powdered sugar.
Service :
Cut the cake into portions and serve cold.
This cookie cake is a delicious and adaptable option. Feel free to modify the recipe by adding ingredients of your choice such as: E.g. fresh fruit, nuts or chocolate chips - enjoy your meal!
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