Lately, I often see bombastic titles on recipes like "this can be done by a child" or "you don't need any skills" and similar sentences. Well, this cake deserves just one of those… .one of the fastest cakes, literally done in 15 minutes. The cake goes in a 24cm mold, but I put it in by mistake at 26 so it’s a bit lower, but it doesn’t matter. Originally, I put 300 ml of milk, but the cake was harder and drier, so you can make it if you want to cut bars, like a cake, but for a cake, a measure of 400 ml of milk is better.
Components:
400 ml of milk
150 g of margarine
3 tablespoons sugar
200 g of chocolate
4 tablespoons apricot jam
300 gr jaffa biscuits
600 g of any dry biscuit in one piece
Preparation:
Mix milk and sugar, then add the broken chocolate and chopped margarine.
Put on the fire to melt slightly and then boil. Bring to a boil for a minute, then remove from the heat to cool.
While you wait for the mass on the stove to boil, break the dry biscuit and chop the jaffa biscuit. Break the biscuit into smaller pieces.
Put both types of biscuits in one large bowl, then add apricot jam and pour over the cooled liquid chocolate mass.
Stir with a food processor so that the liquid flows everywhere.
Place the mold on the pan and grind the whole mixture and press well with a food processor or spatula so that there is no air between the air and water holes.
You can do the same by putting a bag or foil in the sherpa and then shake out the whole mixture and flatten it, then just turn it over on a tray.
Keep a little in the fridge, then take off your shoes and decorate the cake as desired.
Pleasant.