The coffee cake must be quick and easy to prepare – perfect when you want to prepare something sweet in the sheer volume of other duties – for yourself or unexpected guests. Chocolate bottom without baking and exceptionally velvet cream layer They hide a surprise – crunchy muesli and biscuits melting in the mouth. The whole will work at any time of the year and at every opportunity – more and less formal.
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Ingredients:
Bottom:
- 200 g of chocolate biscuits,
- 100 g of butter.
Cream:
- 500 ml cream 36%,
- 250 g Serka Mascarpone,
- 150 g of biscuits,
- 4 tablespoons of powdered sugar.
Top:
- 100 g of your favorite muesli,
- A few biscuits.
Method of performance:
Prepare the bottom. Melt the butter in a pot and cool. Put the biscuits in the blender and blend them into dust. Add melted butter and mix everything thoroughly to obtain the consistency of wet sand.
Put the cake tin with a diameter of 24 cm with baking paper, and then punch the bottom obtained. Put the whole in the fridge for at least 30 minutes.
Prepare the cream. In a large bowl, beat the stiff cream with powdered sugar for stiff foam. In a separate bowl, mix mascarpone cheese briefly to get lightness and fluffiness. Add a spoon to whipped cream, stirring with a spatula, only to combine the ingredients. Break the biscuits into smaller pieces and mix them gently into the cream. Pour the mass onto the chilled bottom and level it.
Sprinkle the top of the dough and broken biscuits. Lightly press them against the cream.
Put the coffee cake in the fridge for at least 3 hours. Serve cold.
Source: NowowoPuje.pl
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