No-Bake Butter Biscuit Chocolate Cream Cake
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 and place a baking frame on it. Arrange 16 butter biscuits in a 4x4 rectangle. Adjust the baking frame to fit the biscuits. Alternatively, use a baking dish of approximately 20x30 cm
Whip the heavy cream in a tall mixing bowl, slowly adding the vanilla sugar. Chill the whipped cream until ready to use
Finely chop the dark chocolate and melt over a double boiler. Stir the mascarpone with the plain yogurt and sweetened condensed milk until smooth. Mix in the melted chocolate. Fold in the whipped cream. Spread one quarter of the cream on the biscuit base
Cover with another layer of 16 butter biscuits (4x4). Spread one quarter of the cream on the biscuits and cover with another layer of biscuits. Repeat the layering once more to form 4 biscuit layers. Finish with a cream layer
Place plastic wrap directly on the cream layer to prevent the cake from absorbing refrigerator odors. Chill for 5 hours, preferably overnight. Using a sharp knife or vegetable peeler, cut the dark chocolate into thin shavings for decoration. Decorate the cake with the shavings, cut into small pieces, and serve cold
Tips
Serve well chilled for best flavor
Store in the refrigerator for up to 3 days
