Easy Biscuit Cake
Hello Dear Friends,
Today's dessert recipe will be the easiest biscuit cake you've ever made :) When the chicken breast dessert is on the biscuit base, it will leave a wonderful flavor that gradually spreads on your palate.
One of the best things about this recipe is that there is no heavy stuff like eggs etc. in the biscuit base. It gets a great consistency without even adding chocolate to it. Half a glass of milk may seem small at first, but there is absolutely no need to soften it too much since it has a milky dessert on it. It is enough for the biscuits to hold together enough to form a base.
If you want your talisman to have such sharp edges, you can take it to the freezer and freeze it for 1 hour when you complete all the steps. If you take it out of the freezer and slice it half an hour before serving, you will have a thick and cold dessert.
Love…
Ingredients for Easy Biscuit Cake Recipe
Biscuit Base:
- 1 Pack of Pötibör Biscuits
- 3 teaspoons Pakmaya Cocoa
- 4 tablespoon butter (melted)
- half a glass of milk
For the Cream:
- 1 package of Pakmaya Chicken Breast Dessert
- 2,5 water glass milk
For the above:
- 1 pack Pakmaya Chocolate Sauce
- 1,5 water glass milk
Fabrication:
- Break a pack of biscuits into a medium sized mixing bowl with your hands. Add the melted butter with cocoa and knead it with milk.
- Lay cling film on a square pipe with the ends out, spread the biscuit base you prepared on the cling film and press it with your hand to straighten it.
- Cook 1 pack of Pakmaya Chicken Breast with 2,5 cups of milk until it thickens. Spread the prepared biscuit on the base and leave to cool.
- Put 1 packet of Pakmaya Chocolate Sauce with 1,5 cups of milk in a small saucepan. Mix and cook on the stove. When it starts to boil, reduce the heat and boil for 3 more minutes. Take it off the stove, cool it by stirring occasionally and pour it over the dessert.
- Put the dessert in the refrigerator and serve by slicing after cooling for 4-5 hours.
