Ingredients
20 oblong sponge cakes
12 butter biscuits
500 ml whipping cream 30%
50 g of milk chocolate
200 ml of coffee to soak the biscuits
4 tablespoons of blackcurrant jam
2 tablespoons of powdered sugar
2 teaspoons of gelatin
60 ml of water
Icing
30 ml heavy cream
50 g of milk chocolate
Preparation
1. Pour cold water over the gelatin and leave to swell. Then heat it in the microwave for about 10-15 seconds.
2. Whip the cooled whipping cream with powdered sugar until fluffy. We divide the mass into two parts. Add grated milk chocolate to one of them and mix.
3. Pour half of the gelatin into both masses and mix vigorously with a kitchen whisk until combined.
4. Line a 20×20 cm baking tin with baking paper. Place a layer of biscuits on the bottom and spread them with currant jam.
5. Then spread the cream mass.
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