Bishkotena layered cake with raspberries

Submitted by enr on 21 Jan 2011
Ingredients
800 g biscuits
300 g biscuits * * Homeland cocoa or other soft biscuits flavored cocoa
400 g sour cream
250-300 g liquid pastry cream
400 g chocolate spread
ready sweetened coffee
3 tbsp caster sugar
raspberries
Bishkotena layered cake with raspberries
Photo added on
Photo author
perunika
Method
Cream: Mix pastry cream scoop by scoop added to the sour cream (carefully so as not to cross). Add powdered sugar. ladyfingers soaked in warm (not hot) coffee. In a baking dish with removable bottom alternate: one line biscotti, 1/3 of the white cream, 1/3 of the crushed crackers, 1/3 of the melted water bath chocolate spread. So to run out of products. The last line is a chocolate spread - thus saving additional decoration of the cake. Place the fruit is judgment. May be replaced with strawberries or blueberries.
Containers:
Difficulty
Average
Tested
0 users
21 Jan 2011
Author
martinak