Preparation
Take the cookies and break them into larger pieces, then roughly divide each individual cookie into 4 pieces. Continue melting the cooking chocolate.
Carefully combine the chopped apricots, jelly candies and walnuts. Gently pour the milk over the biscuits, making sure they remain intact while mixing.
Mix butter and powdered sugar in a separate bowl, beat them together. Add chocolate to the mixture and mix well.
Mix cookies with dried apricots, jelly candies and walnuts in a bowl, mixing well. If you want a cake with a lower level of sweetness, simply reduce the amount of apricots and candies. In addition, if necessary, feel free to replace these ingredients with other dried fruits.
Add the cookie mixture to the chocolate mixture and mix carefully.
Moisten the mold with a little water and cover it with cellophane paper, so that it is longer than the mold, cover the cake from above.
Pour the entire mixture into the mold, then tap and smooth everything with the back of a spoon.
Lightly press the mixture so that it is evenly distributed and the cake is free of cracks and holes. There will be cracks, but that’s because the butter has hardened in the fridge.
Cover the top of the cake with cellophane and put it in the refrigerator overnight.
Before removing the cake from the refrigerator, melt the white chocolate in steam. Mix in the oil and cool a little.
Cover the cake with chocolate. I poured two layers.
Decorative jelly candies.
Place in the refrigerator to cool for about 4 hours.
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