Recipes

Ingredients

• 11 oz (300 g) ground cookies (Plazma)
• 1 full package margarine (melted)
• 0.8 cups (200 ml) milk (for the cookie mixture)
• 2 tablespoons powdered sugar
• 2 tablespoons cocoa
• 2 liters milk (for cooking the pudding)
• 6 packets sweet cream and vanilla pudding mix
• 12 tablespoons sugar
• 1 liter heavy cream
• 1 vanilla sugar
• 3.5 oz (100 g) grated dark cooking chocolate
• chocolate for glaze

Steps

1. Cook the sweet cream and vanilla pudding: add 6 packets of pudding and 12 tablespoons of sugar to 2 liters of milk, cook, and leave to cool.
2. In a separate bowl, pour 1 liter of cold heavy cream and whip it with a mixer into stiff peaks with the addition of vanilla sugar.
3. Fold half of the cooked pudding into the whipped heavy cream and combine with a spatula.
4. Add 3.5 oz (100 g) of grated chocolate to this mixture and mix well to get the stracciatella filling for the cake.
5. In a bowl with 11 oz (300 g) of ground cookies, add the melted margarine, 0.8 cups (200 ml) of milk, two tablespoons of powdered sugar, and two tablespoons of cocoa.
6. Knead well and combine into a uniform crust mixture.
7. Press the cookie crust evenly into a round springform pan, making sure it is flat and even.
8. Pour the prepared stracciatella pudding and chocolate filling over the pressed crust and smooth it out nicely with a spoon.
9. Spread the chocolate glaze over the filling and distribute it evenly to the edges of the pan.
10. Leave the cake in the refrigerator to cool and set well before serving.