Shortbread cake
This no bake shortbread cake with chocolate and condensed milk is so delicious. The cake from the fridge is layered with a fluffy mascarpone cream.
INGREDIENTS
500 g butter biscuits
200 g cream
2 packs of vanilla sugar
200 g dark chocolate couverture
500g mascarpone
60 g natural yogurt
100 g sweetened condensed milk
ASIDE FROM THAT
50 g dark chocolate couverture for decoration
PREPARATION
1st step
Line a baking tray with baking paper, place a baking frame on it and lay out a rectangle of 16 shortbread cookies (4×4). Adjust the baking frame to the cookies. Alternatively, use a baking pan of the same size (approx. 20 x 30 cm).
2nd step
Pour the cream into a tall mixing bowl and beat, slowly pouring in the vanilla sugar. Keep the whipped cream cool until further processing.
3rd step
Chop the dark chocolate couverture into small pieces and let it melt over a water bath. Mix the mascarpone with the natural yogurt and condensed milk until smooth. Mix in the melted chocolate coating. Finally fold in the whipped cream. Pour 1/4 of the cream onto the biscuit base and smooth it out.
4th step
Cover again with a layer of butter biscuits (4×4). Spread a quarter of the cream on the biscuits and top with butter biscuits. Repeat the layering one more time to create 4 layers of shortbread cookies. Finish with a layer of cream.
5th step
Place a piece of cling film over the top of the cream to prevent any smells from the fridge from being absorbed. Chill the shortbread cake for 5 hours, preferably overnight. For decoration, cut the couverture into thin rasps using a sharp knife or vegetable peeler. Decorate the shortbread cake with it, cut into small pieces and serve cold. Makes approx. 24 pieces.
