Blitz cake in 10 minutes without baking

Ingredients

For the cake base:

200 g cocoa butter biscuits

40 g butter

100 ml peach juice

30 g powder for making hot chocolate

For the white cream:

200 g mascarpone

50 g powdered sugar

200 ml whipped cream

For the chestnut cream:

200 ml cream

200 g mascarpone

150 g Nutella

For the chocolate icing:

50 g chocolate

50 ml whipped cream

Preparation

I prepared the cake in a 22 cm diameter baking pan.

First, finely chop the cocoa butter cookies in a blender, add the hot chocolate powder, and alternately add the melted butter and peach juice (you could also use multivitamin or apricot juice instead).

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