Biscuit cake without palmin and egg

Ingredients for Biscuit cake without palmin and egg

Instructions for Biscuit cake without palmin and egg

To prepare the Biscuit cake without palmin and egg recipe, please follow these instructions:

Scratch.
Cut the biscuits into a large bowl, wrap the nuts on a pan for about 5 minutes, by medium heat, and then bring the nuts into the bowl.
Bring sugar and cocoa into a saucepan, add the lukewarm water a little at a time, stirring.
Once dissolved, put the saucepan on medium heat, stirring, add the butter and boil for approx. 7-8 min on low heat, without lid. Leave to cool and cool for 10-15 minutes and stir in vanilla sugar.
Pour over the biscuits and nuts and gently mix into a uniform mass, distributed in a spring shape (23 cm Ø). Press the mass well down and out into the sides to a smooth surface. Put in a refrigerator for one hour.

The chocolate on top.
Knock the chocolate into a bowl, boil the cream with stirring. (Keep in mind when the cream starts to boil and immediately remove it) Then pour the hot cream over the chocolate and allow it to stand for one minute before joining a smooth and smooth mass. Distribute evenly over the cooled bottom, and possibly decorate. With crushed walnuts. Re-cook for 3 hours before serving.
NB. If you are into a whipped cream, you can make the cake a little festive before serving.