Biscott cake - without baking
Time
Preparation time: 30 min.
Rest period: 5 hours
Total preparation time: 5 hours 30 minutes
ingredients
- 1 large pack spoon biscuit (about 40-50 pcs)
- 250 ml milk mixed with approx. 3-4 tablespoons rum or amaretto (according to taste)
For the cream
- 150 g butter
- 150 g of sugar
- 1 pck of vanilla sugar
- 3 egg yolks
- 150 g of ground, ground almonds
- 1 pck of vanilla sugar
- 125 ml sweet cream
preparation
- Stir butter until foamy, add sugar and vanilla sugar and stir, then stir in 3 egg yolks one after the other.
- Finally, stir in the almonds alternately with the cream and vanilla sugar, until a creamy mass is produced.
- Place a layer of biscuits, soaked in milk-rum mixture, on a longish cake plate, spread cream on top, then put another layer of sponge cake on top and sprinkle with cream, etc., finally finish with cream. Brush the cake with whipped cream.
- Put in the fridge for a few hours, it is best to prepare the cake a day before use, then it is really pulled through.
