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Double biscuit cake

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Ingredients for 14 servings:

  • 100 g palm fat
  • 150 g white chocolate
  • 2 eggs
  • 100 g powdered sugar
  • 1 tbsp brandy
  • 21 cookies (chocolate double cookies)
  • Cocoa powder

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Melt the coconut oil and let it cool. Roughly chop the chocolate and melt it in a saucepan over a hot water bath. Mix the eggs, powdered sugar, and brandy until smooth. Gradually add the coconut oil and chocolate. Line the bottom of a springform pan with baking paper, line it with 7 biscuits, and spread some of the cream over the top. Then alternate layers of biscuits and cream. The top layer should be biscuits. Cover the cake with baking paper and refrigerate for 4 hours. Place the cake on a cake plate and decorate with cocoa powder.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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