Biscuit cake, or a slightly different biscuit salami. "Built" in a cake pan. I made a similar one some time ago, last summer and I liked this option more than the ordinary biscuit salami. Especially since I made it look more festive, covering it with plenty of chocolate and decorating it with a few colorful stars.
- -500 g crushed biscuits
- -a bag with frozen countertop leftovers
- -cherry cherries
- -90 g grated dark chocolate
- -3-4 tablespoons cherry
- -esenta de rom
- For syrup:
- -250 g sugar
- -4 tablespoons water
- -2 tablespoons cocoa
- -100 g butter
- -150 g dark chocolate
- -6 tablespoons Meggle liquid cream
Preparation time: less than 30 minutes
RECIPE PREPARATION Biscuit cake:
The biscuits are crushed or broken by hand into small pieces. The countertop pieces also break. Roast the walnuts a little in a Teflon pan and then place them over the biscuits. Add the essences, cherries and sour cherries, grated chocolate.
For the syrup, water and sugar are boiled until the sugar melts completely and remains a clear syrup. Add cocoa and butter. Pour this syrup over the biscuits and mix with a spoon until the composition becomes homogeneous.
Line a cake tray with cling film and place the biscuit composition in the pan. Press with a spoon so that the composition is compact and no gaps remain. Leave the tray in the fridge for 3-4 hours (I left it overnight). Then decorate with chocolate icing and cheerful and colorful stars :).