Do you know what it is?
That this is one of the most easiest and delicious cakes that I’ve ever made!
It it like a magical taste and you’ll need some time to reconnect your brain with your mouth once you take a bite 🙂
Do I have to tell you to forget about your diet, because only with one piece of it, you’ll provide a triple dose sugar to your body for the day 🙂
Have you got a pen in your hands and a white piece of paper in front of you already?
Needed ingredients: For cake with 24 cm diameter
For the base:
- 20 Oreo biscuits;
- 10 biscotti;
- 0.20 lb soft butter (can use and coconut butter);
- 2 vanillas;
- 6 tbsp dry coconut;
- 3 tbsp chocolate liqueur;
- 2 tbsp unsweetened cocoa;
For the cake layer:
- 0.60 lb mascarpone;
- 0.15 lb pastry cream;
- 2 tbsp chia seeds;
- 5-6 tbsp dry coconut;
- 7-8 tbsp powder sugar;
- 0.45 lb white chocolate;
- 3 tbsp soft butter;
For the base of the cake, you’ll need only a kitchen chopper.
Pour all Oreo biscuits and biscotti and levigate to ”wet sand” consistence.
Add the rest of the ingredients and stir for a while to mix the two mixtures.
After that pour it into the cake shape that you’ll use and using your hands, form the bottom crust.
Leave into the fridge while you prepare the top layer.
For the chocolate layer, melt the chocolate and the butter on water bath. Keep in mind that the white chocolate is more pretentious than the black.
Once you’ve done that, leave the chocolate to cool.
The important part here is that the mixture should be stir with spatula.
Beat the pastry cream to stiff peaks and add to it the mascarpone and the powder sugar, and stir to homogeneous.
Add to the mixture and the chia seeds, the coconut and the vanilla.
Check if the chocolate is cool enough and add it to the mascarpone mixture, stirring occasionally.
Pour the cream into the cake form and return to the fridge for a few hours.
Decorate with coconut before serving.