The cake should be covered with plastic wrap or a lid and let to rest in the refrigerator for at least four hours, but ideally overnight, so that the cookies may become more pliable and develop the ideal texture.
Advertisement:Hints and techniques for making this cake
There is a wide variety of biscuits available for you to choose from, and you may experiment with them to obtain a variety of distinct flavors and textures. Maria biscuits are a classic and absorb the milk mixture nicely, but digestive biscuits are healthier and have a different flavor. Digestive biscuits include digestive biscuits.
To get a creamy consistency, guarantee that the butter is at room temperature. This will allow you to accomplish the desired result. It is possible to add a little amount of milk in order to thin down the mixture if it is too thick.
Variations on tastes: in addition to cocoa, you may add additional flavors to the cream, such as almond essence, instant coffee, or even liqueur, to get a more robust flavor.
Decorate the cake using embellishments that complement the flavor of the cake for optimal results. In order to create a chocolate version, for instance, you might adorn it with chocolate flakes or chunks of chocolate that have been chopped. Utilize either fresh or canned fruit to get a fruity flavor.
Refrigeration time: the longer the cake sits in the refrigerator, the better the cookies will soften, giving a soft and tender texture. It is ideal to prepare it the night before serving.
Advertisement:Serving: before serving, leave the cake for a few minutes at room temperature to facilitate cutting and to intensify the flavors. Use a sharp knife to get nice clean slices.
Storage: the cake keeps well in the refrigerator for 3-4 days, covered to avoid absorption of flavors from other foods.
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