Description
I found it! The easiest, quickest cake I’ve ever made. You only have to weigh and layer the ingredients.
Ingredients
- 5-⅓ ounces, weight Butter
- 8-⅞ ounces, weight Butter Biscuits (Leibnitz)
- 7 ounces, weight Almonds Or Other Nuts
- 3-½ ounces, weight Unsweetened Coconut Flakes
- 7 ounces, weight Chocolate, Chips Or Roughly Chopped
- 7 ounces, weight Heavy Cream
- 8-⅞ ounces, weight Unsweetened Condensed Milk, 4 % Fat
Preparation
Preheat oven to 180ºC (350ºF).
Place butter into a metalic bowl and put it in the oven while you weigh all the ingredients. Crush biscuits in the food processor or with your hands—they don’t have to be completely fine, some larger pieces here and there are ok. Roughly chop the almonds with a large knife or use the food processor to do this, just make sure that the almonds are very roughly chopped.
Line a square baking dish 25×30 cm in size with overlapping baking paper. Pour melted butter into the dish and move the dish around to help the butter spread all over the pan. Sprinkle the crushed biscuits evenly in the pan. Over the biscuits, sprinkle the coconut flakes, then the chocolate chips and then the almonds or nuts.
Mix heavy cream and condensed milk together and carefully pour over the cake. Bake about 1/2 hour or until set. Let cool in the pan for 1/2 hour. Carefully remove from pan, helping yourself with the overlapping baking paper, and place on a wire rack to cool completely.
Cut into small pieces and serve.
