No-Bake Biscuit Cake with Chocolate and Mascarpone
Ingredients
- 500 g butter biscuits
- 200 g heavy cream
- 2 packets vanilla sugar
- 200 g dark chocolate
- 500 g mascarpone
- 60 g plain yogurt
- 100 g sweetened condensed milk
Decoration
- 50 g dark chocolate
Preparation
Line a baking sheet with parchment paper, place a cake ring on it and arrange a rectangle of 16 butter biscuits (4x4). Adjust the cake ring to the biscuits. Alternatively, use a similarly sized baking pan (about 20 x 30 cm)
Place the cream in a tall mixing container and whip, slowly adding the vanilla sugar. Chill the whipped cream until further use
Finely chop the dark chocolate and melt over a double boiler. Mix the mascarpone with the plain yogurt and condensed milk until smooth. Stir in the melted chocolate. Finally, fold in the whipped cream. Spread one quarter of the cream on the biscuit base and smooth
Cover again with a layer of butter biscuits (4x4). Spread one quarter of the cream on the biscuits and cover with biscuits in the same way. Repeat the layering one more time so that 4 layers of butter biscuits are formed. Finish with a cream layer
Place a piece of plastic wrap over the cream layer to prevent the cake from absorbing refrigerator odors. Chill the biscuit cake for 5 hours, preferably overnight. For decoration, use a sharp knife or vegetable peeler to cut the chocolate into thin shavings. Decorate the biscuit cake with the shavings, cut into small pieces and serve cold
Tips
Makes about 24 pieces
