Iced chocolate cake

Ingredients for 10 servings:

• 200 g biscuits (butter biscuits), coarsely crumbled
• 100 ml milk
• 2 tbsp brandy
• 200 g butter, soft
• 3 eggs (size M), separated
• 2 tsp vanilla flavor
• 4 tbsp cocoa powder
• 100 g almonds, peeled, chopped
• some oil for the mold

Instructions

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

from Greece

Place the cookies in a large bowl. Pour over the milk and brandy and let them soak until all the liquid is absorbed. Beat the egg whites until stiff peaks form and refrigerate. (The bowl and whisk must be absolutely dry and grease-free.) Place the butter and sugar in a medium bowl and beat until well blended and creamy. Add the egg yolks and beat until combined, then stir in the vanilla extract, cocoa powder, and chopped almonds. Fold the beaten egg whites into the chocolate mixture. Stir in the soaked cookies. Lightly grease a loaf pan and line it with parchment paper or plastic wrap. Pour the mixture into the pan and freeze for at least 5 hours, until firm. Remove from the freezer 30 minutes before serving and refrigerate. Turn out onto a plate and cut into thin slices.