Ingredient and Portion
Serradurra
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this makes 6 inch cake or many puddings (just put it in cups/ramekins)
Average
30 mins
300g Whipping cream
400g Condensed milk
88g Vanilla extract
1tsp Gelatine
2 sheets
4tbsp cocoa powder
Cake base ingredients:
50g Marie biscuits/Digestives
30g Melted butter
400g Condensed milk
88g Vanilla extract
1tsp Gelatine
2 sheets
4tbsp cocoa powder
Cake base ingredients:
50g Marie biscuits/Digestives
30g Melted butter
Method
1.Crush marie biscuits, mix with butter, press into mould. Chill.
2.Line cake ring with plastic wrap, if u first oil, then wrap it’ll be easier.
3.Divide marie biscuit into two portions.In one portion, mix with cocoa powder. Beat cream until stiff, beat in condensed milk, beat.
4.Prepare gelatine: soak in cold water, melt over hot water. Fold it in quickly. Pour one layer over base.
5.Sprinkle with cocoa marie biscuits (or if omitting then the layers would just be cream, biscuit, cream, biscuit), then sprinkle with plain marie biscuits. Repeat layers: cream, cocoa, no cocoa crumbs.Refrigerate.
2.Line cake ring with plastic wrap, if u first oil, then wrap it’ll be easier.
3.Divide marie biscuit into two portions.In one portion, mix with cocoa powder. Beat cream until stiff, beat in condensed milk, beat.
4.Prepare gelatine: soak in cold water, melt over hot water. Fold it in quickly. Pour one layer over base.
5.Sprinkle with cocoa marie biscuits (or if omitting then the layers would just be cream, biscuit, cream, biscuit), then sprinkle with plain marie biscuits. Repeat layers: cream, cocoa, no cocoa crumbs.Refrigerate.
Tips
1.Best if made in cups/ramekins/ glasses than cake ring, because in a cake it will slump.
2.If you don’t want with chocolate flavoured, omit the cocoa powder, and don’t separate.Personally i like no chocolate
2.If you don’t want with chocolate flavoured, omit the cocoa powder, and don’t separate.Personally i like no chocolate
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