Biscuit cake without eggs (æggefri)

Ingredients for Biscuit cake without eggs (æggefri)

Instructions for Biscuit cake without eggs (æggefri)

To prepare the Biscuit cake without eggs (æggefri) recipe, please follow these instructions:

Serve a sandkage shape with tilklippet baking paper.

Chop the chocolate very fine and it came in a bowl. In a pan brought whipping cream and powdered sugar to a boil while stirring.

Then slowly pour the hot cream mixture over the finely chopped chocolate. Tubes at the same time, in the middle of the bowl with small, circular movements until the mass, achieves an elastic and glossy full core.

Let the mixture cool a bit of chocolate. While shared the butter in small pieces. Add the butter pieces, little by little, while there is stirred again. Stir it all well together and place the bowl in the refrigerator for about 15 minutes.

Tag chocolate cream back out and come on first a layer of chocolate cream in the bottom of the sandkage form. Deck chocolate layer with a layer of biscuits. As a new layer of chocolate cream and then a new layer of biscuits, etc. etc. Be sure to end with a layer of chocolate cream.

Tires form with cling film and place the cake in the refrigerator into the next day. Carefully cut it into slices and serve this delicious biscuit cake.