Biscuit cake with candied fruits and almonds
Method of preparation
- fresh milk - 1 l
- sugar - 220 g
- flour - 120 g
- cocoa - 30 g
- almonds - 50 g
- candied fruits - 50 g
- biscuits - 2 packages
- fresh milk for soaking the biscuits - 300 ml
- chocolate bars - for sprinkling
- Pour half of the fresh milk into a suitable saucepan and place on the stove to boil.
- In a separate bowl, mix the flour with the cocoa. Gradually add the remaining half of the cold milk, stirring constantly with a wire whisk until a smooth mixture without lumps is obtained.
- When the milk boils, gradually add the mixture of flour, cocoa, and cold milk, stirring constantly.
- Add the sugar and cook the cream over medium heat, stirring constantly, until it thickens. Remove the finished cream from the heat and let it cool slightly.
- Finely chop the almonds. Cut the candied fruits into small pieces as well.
- Arrange the first row of biscuits in a suitable mold, with each biscuit briefly dipped in fresh milk for soaking.
- Spread some of the chocolate cream on the biscuits and sprinkle with some of the chopped almonds and candied fruit. Next is a new row of soaked biscuits, cream, almonds and candied fruit. The arrangement continues in the same way until the products are used up.
- The cake is finished with a layer of chocolate cream. The top is decorated with the remaining candied fruits and almonds and sprinkled with chocolate bars.
- The finished biscuit cake with candied fruits and almonds is placed in the refrigerator and left to stand for 24 hours so that the biscuits soften well and the flavors combine.
Pour half of the fresh milk into a suitable saucepan and place on the stove to boil.
In a separate bowl, mix the flour with the cocoa. Gradually add the remaining half of the cold milk, stirring constantly with a wire whisk until a smooth mixture without lumps is obtained.
When the milk boils, gradually add the mixture of flour, cocoa, and cold milk, stirring constantly.
Add the sugar and cook the cream over medium heat, stirring constantly, until it thickens. Remove the finished cream from the heat and let it cool slightly.
Finely chop the almonds. Cut the candied fruits into small pieces as well.
Arrange the first row of biscuits in a suitable mold, with each biscuit briefly dipped in fresh milk for soaking.
Spread some of the chocolate cream on the biscuits and sprinkle with some of the chopped almonds and candied fruit. Next is a new row of soaked biscuits, cream, almonds and candied fruit. The arrangement continues in the same way until the products are used up.
The cake is finished with a layer of chocolate cream. The top is decorated with the remaining candied fruits and almonds and sprinkled with chocolate bars.
The finished biscuit cake with candied fruits and almonds is placed in the refrigerator and left to stand for 24 hours so that the biscuits soften well and the flavors combine.
