Cocoa should be added to the cream and well mixed until it is entirely integrated if you want a chocolate version of the recipe.
To begin putting together the cake, place it in a mold or dish that can be stored in the refrigerator. You should cover the whole surface of the dish with a layer of biscuits and place it in the bottom of the dish.
The fifth step is to fully cover the biscuits with a layer of the milk cream and butter that you have poured over them. In order to use up all of the components, you will need to repeat the procedure many times, switching between the cookie layers and the mixture.
A layer of cream should be used to finish the cake, and the top should be decorated with a chocolate ganache that has been blended with chocolate flakes, almonds, or fresh fruit ingredients.
The cake should be covered with plastic wrap or a lid and let to rest in the refrigerator for at least four hours, but ideally overnight, so that the cookies may become more pliable and develop the ideal texture.
Hints and techniques for making this cake
There is a wide variety of biscuits available for you to choose from, and you may experiment with them to obtain a variety of distinct flavors and textures. Maria biscuits are a classic and absorb the milk mixture nicely, but digestive biscuits are healthier and have a different flavor. Digestive biscuits include digestive biscuits.
To get a creamy consistency, guarantee that the butter is at room temperature. This will allow you to accomplish the desired result. It is possible to add a little amount of milk in order to thin down the mixture if it is too thick.
Variations on tastes: in addition to cocoa, you may add additional flavors to the cream, such as almond essence, instant coffee, or even liqueur, to get a more robust flavor.
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