Add whipped butter to the filling cooled to room temperature. Mix everything together well and fill the skins.
Divide the large crust into four parts and fill them with cream. Spread the last crust thinly with the filling on top, and spread the entire cake around.
Make ganache from chocolate and sweet cream and while it is semi-liquid, pour it over the cake. Let it flow freely down the cake, it looks really tempting to me.
Decorate as desired – I colored with homemade caramel and sprinkled smaller chocolate drops on the cake.
The cake is a bomb – nicely crispy, rich, and it rustles and bursts under the teeth while eating. It is extremely tasty, quite strong and certainly a cake that will be remembered for a long time…
I received a smaller cake measuring 20×20 cm (which roughly corresponds to a round mold with a diameter of 23 cm).
For a large one, double the ingredients and bake 2 large crusts, then divide each one in half to get four smaller ones and a 40×20 cm cake.
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