Beat 250 g of margarine with three vanilla sugars, then mix with the cooled cream. Pour the resulting cream over the baked cake.
Melt 100 g of milk chocolate with 3 tablespoons of sunflower oil and pour over the filling.
Put the tray in the fridge to cool. Cut the cooled cake into cubes. A pleasant dessert for all those with a sweet tooth.
Seasonal fruit can be added to the cooled cream: strawberries, cherries, raspberries… etc.
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