200 g biscuits
500 g mascarpone cheese
200 g peanut butter
5–6 tbsp powdered sugar
750 g Lauretta toffee flavored cream filling
250 g unsalted peanuts
200 g dark chocolate
150 ml whipping cream
Line the bottom of a cake tin with baking paper. Lay the biscuits side-by-side on the bottom. Mix the mascarpone cheese with the peanut butter and powdered sugar. Spread the mixture on the biscuits then put another layer of cookies on top. Then spread the Lauretta toffee flavored filling on the biscuits, and sprinkle them with peanuts.
Slightly heat the whipping cream. Add dark chocolate while stirring until melted. Pour the cooled topping on the top of the cake.
Put the finished cake in the refrigerator, preferably for several hours.
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