Butter biscuit cake with mascarpone

Ingredients for 1 servings:

• 250 g coconut oil
• 250 g mascarpone
• 250 ml whipped cream
• 50 g powdered sugar
• 100 g chocolate (milk chocolate)
• 100 g chocolate, dark
• 3 tbsp rum
• 400 g biscuits (butter biscuits)
• 8 tbsp chocolate sprinkles, mixed light and dark
• 300 ml milk

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Cold dog for the summer, without egg

Slowly melt the coconut oil. Break the chocolate into pieces and melt it along with 50 ml of cream. Thoroughly mix the mascarpone with 200 ml of cream and the powdered sugar using a mixer. Stir in the coconut oil and chocolate. Mix the milk with the rum in a deep dish. Line a 30 cm long cake plate with plastic wrap (15 cm larger than the plate). Sprinkle the bottom of the plate with 3 tablespoons of chocolate sprinkles. Dip the cookies one at a time into the milk, place immediately on the plate, and continue until the bottom is covered. Spread each full layer of cookies with about ½ cm of cream. Continue layering until all the cookies are used up. Spread about 2 cm of filling on the top layer and sprinkle with the remaining chocolate sprinkles. Spread some of the cream around the edges of the finished cake. Pull the plastic wrap over the cake and place another piece of plastic wrap on top of the top layer. Let the cake rest in the refrigerator for at least 24 hours. The cake will keep in the refrigerator for over a week without any problems. Serve as a dessert with vanilla sauce or ice cream. For children, replace the rum with a few drops of rum flavoring.