Cream cake with biscuits and raspberries
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ingredients
800 ml sour cream 1 tbsp powdered sugar 2 packets vanillin sugar 80 g cooking chocolate 1 packet baby biscuits Chocolate and granola for decoration raspberries
progress
An unbaked delicacy that never disappoints…
1.
Mix sour cream with powdered and vanillin sugar. Divide the mixture into 2 parts. One will remain white and to the other add the melted and cooled chocolate. Prepare a container, line it with a microtene bag and start layering.
2.
Place some white mixture on the bottom, layer biscuits ( flat part on top), cream mixture on the back and fruit on top. Repeat once more and then continue the same way with the chocolate mass. Place in the fridge for a couple of hours , preferably overnight. Once the cake has rested, tip it out, remove the bag and decorate it.
3.
Good taste!
