Biscuit Cake

Number of servings: 9 servings

Serving size: Medium

Preparation time: 15 minutes

Customized texture: IDDSI 4  (After the cake has been in the refrigerator for 2-4 hours)

Ingredients:

400 grams Biscuits (Petit Beurre)

150 grams Anin

1 bag of vanilla sugar

1 container of whipping cream

½ cup lightly heated milk

“Nescafe” spoon

Aluminum mold (cup size)

How to prepare:

Beat half of the mixture with a mixer, sweet cream, vanilla sugar and anise.

In a deep plate, mix hot water and a teaspoon of Nes-Coffee. Dip the fennel in the coffee for a few seconds until softened and arrange in the bottom of the pan.

You can pour another 2 tablespoons of hot coffee over the custard to make sure it has softened completely and repeat the process with each layer. Pour half of the cream mixture over the biscuits.

Place another layer of coffee-dipped biscuits. Pour the remaining cream layer over the biscuit